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This recipe for PUMPKIN CAKE ROLL, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 t. lemon juice
3/4 c. flour
2 t. cinnamon
1 t. powder
1 t. ginger
1/2 t. salt
1/2 t. nutmeg
1 c. chopped walnuts
Sifted xx sugar
1 c. xx sugar
2 3 oz. pkgs cream cheese
1/4 c. butter
1/2 t. vanilla

Beat eggs for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In another bowl, stir together flour, cinnamon, powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and flour 15x10x1" jelly roll pan. Sprinkle w/walnuts.

Bake 375 for 15 minutes. Immediately invert cake onto towel sprinkled w/xx sugar. Roll up cake and towel jelly roll style, starting from one of the short sides. Cool completely. Unroll cake.

For filling, beat 1 c. xx sugar, cream cheese, butter and vanilla til smooth. Spread over cake, reroll cake, cover and chill.




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