Pumpkin Cake Roll
3 eggs
1 c. sugar
1 t. lemon juice
¾ c. all purpose flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
½ t. salt
2/3 c. pumpkin
1 c. chopped pecans
Beat eggs at high speed of a mixer for 5 minutes. Gradually beat sugar into eggs and add lemon juice. Stir in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold in pumpkin and spread in a greased and floured 15” x 10” x 1” jelly roll pan. Top with chopped pecans. Bake at 375 degrees for 15 minutes.
Immediately loosen edge of cake from pan and turn out onto a dish towel covered with sifted confectioners’ sugar. Roll cake and towel together; cool. Unroll and spread with filling to within 1 inch of edges. Roll cake up again, without towel, wrap with plastic wrap or aluminum foil and refrigerate for several hours or overnight.
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