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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobby Jo Ertel


3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup walnuts, chopped

2 - 3 oz pkgs cream cheese
1 cup powdered sugar
4 T butter
1/2 tsp vanilla

Preheat oven to 375 degrees

Beat eggs on high speed of mixer for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Spread in a jelly roll pan lined with wax paper and buttered. Top with nuts and bake for 15 minutes.

Turn out on towel that has been sprinkled with powdered sugar. Roll cake and towel together and let cool. Combine filling ingredients and beat until smooth. Unroll cake and spread with filling. Re-roll cake and chill till set.




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