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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from The Anderson 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:  
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

Filling:
1c. powdered sugar
1 (8oz.) cream cheese
4 Tbs. butter or margarine
1 tsp. vanilla
Directions:
Directions:
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 375º 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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