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LOCATION: Recipes >> Cake Recipes >> Pumpkin Roll 05

Print this Recipe    Pumpkin Roll 05

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup solid pack pumpkin puree
1 tsp. lemon juice
3/4 cup all purpose flour
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking powder
1tsp. ground ginger
1 cup chopped pecan (optional)

1 cup confectioners sugar
1/2 tsp. vanilla extract
1/4 cup butter
1/2 pound cream cheese

Preheat oven to 350 degrees. Grease and flour a large cookie sheet
with sides.

In a mixing bowl, beat eggs on high for five minutes. Gradually
add white sugar , pumpkin, and lemon juice. Add flour, cinnamon,
salt, baking powder and ginger. Spread batter evenly in pan.
Sprinkle pecans evenly on top, and press lightly into batter
(optional).

Bake for 12-15 minutes, or until it springs back when touched.
Loosen edges with a knife. Turn out on two dishtowels that have
been sprinkled with powdered sugar. Roll up cake, and let cool
for about 20 minutes.

To make filling: Mix confectioners sugar, canilla, butter, and
cream cheese together till smooth.

Unroll pumpkin cake when cool, and spread with filling. Reroll,
and push aside dish towel. Unroll long sheet of wax paper. Put
pumpkin roll on waxe paper. Dust roll with powdered sugar. Twist
ends of wax paper like a piece of candy. Put roll in refrigerator
and chill overnight. Before slicing, dust with pwdered sugar.
Serve chilled.

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