For the cake, preheat oven to
aper-line 15x10-inch jelly roll pan; set aside.
In
Beat: eggs, sugar and pumpkin with mixer until fluffy.
owdered sugar.
Beat in pumpkin, nutmeg, cinnamon, and vanilla.
hick and lemon-colored. Add pumpkin and lemon juice.
In
Grease cookie sheet and line with wax paper, grease the paper, too.
Pour batter and sprinkle with powdered sugar.
Bake at 375\u00b0 for 15 minutes.
Sprinkle powdered sugar on a tea towel and turn cake on towel when baked.
Pull off waxed paper.
Roll cake together with towel while hot.
Cool for 1 1/2 to 2 hours, then unroll and spread with filling.
Mix all ingredients except nuts and bake in jelly roll pan at 375\u00b0 for 15 minutes.
Roll cake up in towel sprinkled with powdered sugar.
Let cool and add filling.
3x9x5/8-inch jelly roll pan.
Line pan
long, flat cake. Seemed to me the best way to do
Beat eggs on high speed in mixer for 5 minutes.
Gradually add sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg and salt.
Mix, then spread on greased and floured cookie sheet.
Top with walnuts.
Bake at 375\u00b0 for 15 minutes.
Have pastry sheet sprinkled with powdered sugar.
Turn cake onto pastry sheet, spread with filling and roll cake like jelly roll.
Let cool.
rease a 10x15 inch jelly roll pan.
In a large
Grease a 10x15-inch jelly roll pan and line with wax
beating well.
Stir in pumpkin and lemon juice.
Combine
0 x 1-inch jelly-roll pan.
Line with wax
inutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour
n low speed, beat in pumpkin, then flour mixture. Using clean
Beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar.
Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger and nutmeg. Fold into pumpkin mix.
Pour batter into greased and floured 15 x 10 x 1-inch jelly roll pan.
Sprinkle with nuts.
Bake at 375\u00b0 for 15 minutes.
Sprinkle powdered sugar on a towel.
Loosen edges of cake and invert on towel.
Roll cake and towel from narrow edges. Cool cake completely.
Unroll and spread with filling.
Reroll and chill.
Mix eggs, pumpkin and evaporated milk. Mix ginger, sugar and cinnamon together and then add to the liquid mixture; mix well. Pour this all into ungreased 9 x 13 cake pan (glass works best). Sprinkle dry cake mix over this. Drizzle melted butter over top. Sprinkle chopped pecans on top. Bake 1 hour at 350\u00b0 or until a knife comes out clean when
inserted into the center. Best served warm and topped with whipped cream.
egular sugar.
Fold in pumpkin.
Add lemon juice.
Use jelly roll pan.
Grease and flour