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Pumpkin Cake Roll Recipe

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

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Added: Thursday, November 13, 2008


3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 c. nuts
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
Cream Cheese filling:
1 c. powdered sugar
6 oz. cream cheese
1/4 c. butter
1/2 tsp. vanilla

Beat eggs at high speed for 5 min. Beat in sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Line jelly roll pan with greased wax paper. Sprinkle on nuts. Pour batter on top of nuts. Bake at 375 12 - 15 min. Turn onto towel sprinkled with powdered sugar. Remove paper. Roll in towel. Cool completely. Trim sides of cake.
For frosting: Whip all ingredients until fluffy. Spread on cooled cake. Roll up and wrap in foil. Chill.




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