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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 Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from The Covington Family Cookbook Project, 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
⅔ cup canned or cooked pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
½ cup chopped pecans (optional)
Powdered sugar

Filling:
2- 3 oz packages cream cheese, softened
¼ cup soft butter
1 cup powdered sugar
½ tsp vanilla
Directions:
Directions:
Preheat oven to 350º. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg pumpkin mixture. Line a 10x15 inch jelly-roll pan with wax paper, and grease paper. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze. Prepare Filling: Whip cream cheese and butter. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half. Wrap each roll in plastic wrap.

 

 

 

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