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This recipe for PUMPKIN CAKE ROLL, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 21, 2009


1 Cup Walnuts (chopped)
3 Eggs
1 Cup Sugar
1 1/4 Cups Pumpkin
1 Tbsp. Lemon Juice
3/4 Cup Flour
1 Tsp. Baking Powder
1 Tsp. Ginger
1/2 Tsp. Salt
1/2 Tsp. Nutmeg
2 Tsp. Cinnamon

2 (3 oz.) Cream Cheese (softened)
1/4 Cup Butter
1/2 Tsp. Vanilla
1 Cup Powdered Sugar

Beat eggs until light in color. Add sugar gradually. Add pumpkin and lemon juice. Stir together the flour, cinnamon baking powder, ginger, salt and nutmeg. Add to pumpkin mixture. Mix until flour is blended. Do not over mix. Spread batter onto a well greased 15X10X1 pan. Sprinkle with chopped nuts.
Bake at 375 for 15 minutes. Turn out onto a towel that has been sprinkled with powdered sugar. Starting at the narrow end, roll up cake and towel together. At this point the nuts should be on the outside. Leave cake rolled up in towel to cool, seam side down.

For the filling beat cream cheese, butter and vanilla. Mix until smooth. Add 1 cup powdered sugar. Beat until smooth. Unroll cooled cake. Spread with cream cheese mixture. Reroll (without the towel) Chill at least 2 hours. Slice and serve.




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