grandma martin's pumpkin cake roll

Name: Grandma Martin's Pumpkin Cake Roll
Prep time: 30 min
Cook time: 15 min
Ingredients: 3 - eggs; 1 cup(s) sugar; 2/3 cup(s) pumpkin, canned or cooked; 1 teaspoon(s) lemon juice concentrate; 3/4 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 2 teaspoon(s) cinnamon; 1 teaspoon(s) ginger; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) salt; ## CREAM FILLING; 1 cup(s) powdered sugar; 8 ounce(s) package cream cheese, room temperature; 4 tablespoon(s) butter, softened; 1/2 teaspoon(s) vanilla extract

(1 RATING)

90 Pinches

Jeanine Stennett

Des Moines, IA

Updated on Sep 19, 2010

Another one of my Grandma Martin's yummy recipes from her cookbook pre-1935!

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prep time 30 Min

cook time 15 Min

method ---

yield

Ingredients

3 - eggs
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 teaspoon lemon juice concentrate
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
CREAM FILLING
1 cup powdered sugar
8 ounces package cream cheese, room temperature
4 tablespoons butter, softened
1/2 teaspoon vanilla extract

How To Make grandma martin's pumpkin cake roll

Step 1

Beat eggs at high speed for 5 minutes til light & fluffy or lemony color. Slowly add sugar while beating. Combine pumpkin. Add to egg mixture with dry ingredients, mix well. Spread in greased jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from oven and turn out onto cloth sprinkled with powdered sugar. Roll from narrow end in cloth and cool. Unroll and spread with creamy filling. Roll up again and chill in refrigerator.

Step 2

Combine all of the cream filling ingredients and mix well. Spread on pumpkin cake roll and re-roll. Refrigerate.
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