"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 Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from The Cruze Family 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!

Contributor:  
Contributor:  
Kelly Cruze

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. finely chopped walnuts, optional

Filling:
6 oz. cream cheese, softened
2 c. confectioners sugar
1/4 c. butter, softened
1/2 tsp. vanilla

Directions:
Directions:
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. Grease a 15X10X1 inch pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts (optional). Bake at 375 for 15minutes or until the cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in a towel, starting with a short end. Cool.
Meanwhile, in a mixing bowl, beat the cream cheese, confectioners sugar, butter and vanilla until fluffy, Carefully unroll the cake. Spread filling over cake to within one inch of the edges. Roll up again. Cover and chill until ready to serve. Dust with confectioners sugar if desired.

 

 

 

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