"The belly rules the mind."--Spanish Proverb

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from The Sweezy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Stukey
Added: Tuesday, September 23, 2008


3/4 C Flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/4 tsp salt
3 eggs
1 C sugar (or Splenda)
2/3 C canned pumpkin
Sifted powdered sugar

Fruit and Filling:
two 3-ounces packages cream cheese
1/4 C margarine or butter
1/2 tsp vanilla.
1 cup sifted powdered sugar
1/2 C chopped pecans
1/3 C dried currants or snipped raisins.

Grease and flour a 15x10x1 inch jelly-roll pan. Stir together
flour, cinnamon, baking powder, ginger and salt. Set Aside

In a large mixing bowl beat eggs with an electric mixer on high
speed about 5 minutes or till thick and lemon-colored.
Gradually add sugar, beating on medium speed till sugar is
almost dissolved. Stir in pumpkin. Sprinkle flour mixture over
egg mixture; fold in gently, just till combined. SPREAD

Bake in a 350 oven about 15 minutes or till top springs back
when lightly touched. Immediately loosen edges of cake from
pan, turn out onto a towel sprinkled with powdered sugar.
Starting with a narrow end. roll up warm cake and towel
together. Cool on a wire rack.

Unroll cake, Spread fruit and nut filling on cake to within 1 inch
of edges. Reroll cake without towel. chill at least 2 hours or till
ready to serve. (Makes 10 servings)
This is tricky but is worth the trouble (suggest you try it before
you decide to do it for something special.)

Fruit and Filling: In a chilled medium mixing bowl, combine
cream cheese, margarine or butter and vanilla. Beat with
electric mixer on medium to high speed till smooth. Beat in
sifted powdered sugar till smooth. Stir in chopped pecans and
dried currants or snipped raisins.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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