Pumpkin Cake Roll

Pumpkin Cake Roll

Pumpkin Cake Roll

Pumpkin Cake Roll
A vintage clipped newspaper recipe, "The Winning Recipe", for a Pumpkin Cake Roll. Make this recipe with eggs, sugar, pumpkin, lemon juice, flour, banking powder, cinnamon, ginger, nutmeg, salt, walnuts, and powdered sugar. Complete with a filling made with powdered sugar, cream cheese, butter, and vanilla.
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Ingredients

Cake:

  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoons ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup walnuts finely chopped
  • Powdered Sugar

Filling:

  • 1 cup powdered sugar
  • 2 3 ounce packages cream cheese
  • 4 tablespoons butter or margarine
  • 1/2 teaspoon vanilla

Method

  • Beat eggs at high speed of mixer for 5 minutes, gradually beating in a cup of granulated sugar.
  • Stir in pumpkin and lemon juice.
  • Stir together flour, baking powder, spices, and salt.
  • Fold into the pumpkin.
  • Spread in greased and floured 15x10x1 inch jelly-roll pan.
  • Top with walnuts.
  • Bake at 375-degrees for 15 minutes.
  • Turn out on towel sprinkled with powdered sugar.
  • Starting at the narrow end, roll towel and cake together; cool, but not completely.
  • While still a little warm, unroll and spread with filling made with powdered sugar, cream cheese, butter, and vanilla, beat together until smooth.
  • Reroll cake spread with filling and chill.

Kitchen Helper 2

Jelly Roll Pan
Retro Hand Mixer
Mixer
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Pumpkin Cake Roll

“The Winning Recipe”

Ingredients

3 eggs 1 cup granulated sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoons ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup walnuts, finely chopped Powdered Sugar Filling: 1 cup powdered sugar 2 (3 ounce) packages cream cheese 4 tablespoons butter or margarine 1/2 teaspoon vanilla

Method

Beat eggs at high speed of mixer for 5 minutes, gradually beating in a cup of granulated sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, spices, and salt. Fold into the pumpkin. Spread in greased and floured 15x10x1 inch jelly-roll pan. Top with walnuts. Bake at 375-degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together; cool, but not completely. While still a little war, unroll and spread with filling made with powdered sugar, cream cheese, butter, and vanilla, beat together until smooth. Reroll cake spread with filling and chill.

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