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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
Sift together:
3/4 cup all purpose flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup finely chopped pecans
Filling:
1 cup powdered sugar
4 tbsp. butter
6 oz. cream cheese
1/2 tsp. vanilla

Directions:
Directions:
Preheat oven to 375º.
Grease and flour a 15" x 10" x 2" pan. Line pan with wax paper.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out onto a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Reroll, without towel, cover with plastic wrap and chill at least one hour.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
One of Chris' favorites!

 

 

 

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