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    Pumpkin Cake Roll

    Source of Recipe


    List of Ingredients

    4 eggs
    1 cup sugar
    2/3 cup pumpkin
    1 tsp. lemon juice
    3/4 cup flour
    1 tsp. baking powder
    2 tsp. cinnamon
    1 tsp. ginger
    1/2 tsp. nutmeg
    1/2 tsp. salt
    1/3 cup nuts, if desired

    1 cup powdered sugar
    1 pkg cream cheese, softened, (8 oz)
    4 Tbs. butter
    1/2 tsp. vanilla


    Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour and remaining dry ingredients. Fold in pumpkin. Spread in a 15"x 10" pan lined with waxed paper. Top with nuts. Bake for 10-15 minutes at 375 degrees. Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll towel and cake together. Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake and roll. Chill.

    Serving Suggestions:
    1. Cut each slice of bread and sprinkle with cinnamon. Arrange on a plate and serve with a scoop of pumpkin ice cream.
    2. Goes very well with Thanksgiving or Christmas dinner.

    Storage suggestions:
    Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.




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