Pumpkin Cake Roll

Pumpkin Cake Roll

A vintage newspaper clipping of a recipe for a Pumpkin Cake Roll, make this pumpkin cake roll with eggs, sugar, pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, salt, finely chopped walnuts, and powdered sugar. Fill the cake roll with a mixture of powdered sugar, cream cheese, butter, and vanilla.
A vintage newspaper clipping for a 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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