Pumpkin Cake Roll
3 eggs, beaten 1 cup sugar
2/3 cup canned pumpkin 1 tsp. lemon juice
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
1 cup chopped nuts
1 pkg. cream cheese
Add 1 cup sugar to beaten eggs and continue to beat for about 5 more minutes.
Fold in gently 2/3 cup of pumpkin and lemon juice.
Combine flour, salt,
cinnamon, baking powder, nutmeg and ginger and fold into egg and sugar
mixture. Spread batter evenly into large jelly roll pan and sprinkle the
on top. Bake at 375F for 15 minutes.
Turn out on a clean towel that has
thoroughly dusted with confectioner's sugar and roll up until cool.
Meanwhile, beat the cream cheese, margarine and confectioner's sugar together
till creamy. When cool, unroll the cake gently and spread with cream cheese
filling. Reroll and chill. Slice to serve. Freezes well.