Pumpkin Roll Cake Recipe: By
Pumpkin Roll cake recipe by Susan Peabody. All the flavor of a wonderful pumpkin pie, creamy vanilla center all rolled up in a delicious pumpkin flavored cake.
1 cup Sugar
2/3 cup Pumpkin
1 tsp Lemon juice
3/4 cup Sifted flour
1 tsp Baking powder
2 tsp Cinnamon
1 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 cup Chopped nuts (your choice)
Cream Cheese Frosting
1 cup Powdered sugar
*Optional replace margarine in the frosting with 1/3 cup pumpkin.
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 10 x 13 inch jelly roll pan
Beat 3 eggs at high speed for 3 minutes. Beat in 1 cup of sugar, 2/3 cup of pumpkin
and 1 teaspoon lemon juice. SET ASIDE
Sift 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt.
Mix the dry and wet ingredients together. Pour pumpkin cake batter into prepared pan, sprinkle with chopped nuts. Bake Susan's Pumpkin Roll Cake until cake springs back when touched.
When pumpkin cake is cool enough to touch, sprinkle heavy with powdered sugar. Place muslin towel over the top of pan and turn cake out onto towel.
Roll the cake up with the towel inside.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!