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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from Byrd 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!
Category:
Category:
Ingredients:  
Ingredients:  

CAKE: ICING:

3 eggs 4 T. butter
1 c. sugar ½ tsp. vanilla
⅔ c. pumpkin 1 c. powdered sugar
1 tsp. lemon juice 6 oz. cream cheese
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1 c. chopped nuts
powdered sugar
Directions:
Directions:
Beat eggs at high speed for 5 minutes. Gradually beat in sugar, then stir in pumpkin and lemon juice.

In separate bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1 inch pan. Top with nuts.

Bake at 375º for 15 minutes.

Turn out on towel that has powdered sugar sprinkled on it. Roll towel and cake up together and let cool. Unroll and spread icing over cake and roll up like jellyroll. Chill before slicing.
Personal Notes:
Personal Notes:
Submitted by Jenny Coke, my brother George's granddaughter, in the Coke Family Cookbook.

 

 

 

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