"Mama and Me" cookbook author Nora Sweat makes a pumpkin cake roll



Posted on November 20, 2012 at 11:57 AM

Updated Tuesday, Nov 20 at 12:01 PM

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.


Find "Mama and Me: A Collection of Central Kentucky Recipes and Stories" here.