Yield: 2 rolls
Notes: If needed, sift additional powdered sugar over top of rolled cake.
2 pounds eggs (about 18 total)
45 ounces granulated sugar
45 ounces canned pumpkin
2 tablespoons lemon juice
18 ounces all-purpose flour
1 ounce baking powder
1 tablespoon salt
1 ounce ground cinnamon
4 teaspoons ground ginger
1 tablespoon ground nutmeg
6 ounces powdered sugar
2 pounds cream cheese, softened
10 ounces margarine
22 ounces powdered sugar
1 tablespoon vanilla
2 cups nuts, chopped
Servings: 50
1. Whip eggs on high speed until thick and lemon colored, using flat beater.
2. Add granulated sugar gradually while mixing on medium speed.
3. Add pumpkin and lemon juice to egg mixture, mixing until blended.
4. Combine dry ingredients in a bowl. Fold into pumpkin mixture. Scale batter, 4 lb per pan, into two greased 28x26x1-inch baking pans lined with baking liners.
5. Bake at 375°F for 15 minutes or until cake tests done.
6. Sift 6 oz powdered sugar generously onto a large white cloth. Loosen edges of cake and turn onto cloth. Remove paper, Roll cake and cloth up jelly-roll fashion. Cool.
7. Beat cream cheese and margarine until creamy, using flat beater.
8. Add 1 lb 6 oz powdered sugar and vanilla to cream cheese mixture. Beat until smooth and creamy. Unroll cooled cake. Spread cream cheese filling over unrolled cakes, 2 lb per cake. Reroll cake.
9. Garnish with 1 cup nuts sprinkled over each roll. Chill. Cut each roll into 25 portions.
Servings: 50
Notes: If needed, sift additional powdered sugar over top of rolled cake.
2 pounds eggs (about 18 total)
45 ounces granulated sugar
45 ounces canned pumpkin
2 tablespoons lemon juice
18 ounces all-purpose flour
1 ounce baking powder
1 tablespoon salt
1 ounce ground cinnamon
4 teaspoons ground ginger
1 tablespoon ground nutmeg
6 ounces powdered sugar
2 pounds cream cheese, softened
10 ounces margarine
22 ounces powdered sugar
1 tablespoon vanilla
2 cups nuts, chopped
Servings: 50
1. Whip eggs on high speed until thick and lemon colored, using flat beater.
2. Add granulated sugar gradually while mixing on medium speed.
3. Add pumpkin and lemon juice to egg mixture, mixing until blended.
4. Combine dry ingredients in a bowl. Fold into pumpkin mixture. Scale batter, 4 lb per pan, into two greased 28x26x1-inch baking pans lined with baking liners.
5. Bake at 375°F for 15 minutes or until cake tests done.
6. Sift 6 oz powdered sugar generously onto a large white cloth. Loosen edges of cake and turn onto cloth. Remove paper, Roll cake and cloth up jelly-roll fashion. Cool.
7. Beat cream cheese and margarine until creamy, using flat beater.
8. Add 1 lb 6 oz powdered sugar and vanilla to cream cheese mixture. Beat until smooth and creamy. Unroll cooled cake. Spread cream cheese filling over unrolled cakes, 2 lb per cake. Reroll cake.
9. Garnish with 1 cup nuts sprinkled over each roll. Chill. Cut each roll into 25 portions.
Servings: 50
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