"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Laraway
Added: Monday, March 20, 2006


3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnimon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp. salt

1c. powdered sugar
1 (8oz.) cream cheese
4 Tbs. butter or margarine
1 tsp. vanilla

Beat eggs on high speed of mixer for 5 minutes.
Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir dry ingredients and spices together, then fold into pumpkin mixture. Spread onto greased and floured 15 x 10 x 1 inch pan. Bake at 375 for 12-15 minutes. Top with 1 c. chopped nuts(optional). Turn out onto towel that has been sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; let cool..

Filling:Combine filling ingredients and beat smooth. Unroll cake and remove towel. Spread filling all over inside of cake and roll back up. Chill. Cut and serve.




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