For this Recipes from the Archives we went to the cookbooks on the open stacks. This recipe for a Pumpkin Roll Cake was found in Dig in and Dine, a cookbook put together by the Doylestown Hospital.

Ingredients:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon baking powder

1 cup chopped walnuts (optional)

FILLING:

1 cup powdered sugar

6 ounces cream cheese

1/2 teaspoon vanilla

Directions:

1. Preheat oven to 375° F.
2. Grease or line a baking sheet with parchment paper.
3. In a medium bowl, mix together flour, spices, salt, and baking powder. Set bowl aside.
4. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. Once mixture is smooth, slowly add in dry ingredients.
5. Pour mixture into prepared baking sheet and spread until whole sheet is covered. If using walnuts, sprinkle on top of cake before putting it in oven. Bake for 15 minutes.
6. While cake bakes: mix cream cheese, powdered sugar, and vanilla until smooth. Place in fridge until needed.
7. Once cake is done baking, remove from oven and place entire baking sheet on cooling rack for five minutes. Lay a clean kitchen towel on top of the cake and carefully flip entire baking sheet over onto countertop (can use additional sheet for support) so the cake is now resting on the towel on the counter. Peel off the parchment paper if you used it. Starting at the narrow end, carefully roll the cake in the towel and allow to cool for 20 to 30 minutes.
8. Once cake has cooled unroll it, remove the kitchen towel, and evenly spread all of the filling on the cake. Once again, roll the cake. Allow cake to rest with the seam-side down.
9. Dust with powdered sugar, slice, and serve.