Pumpkin Cake Roll

3 eggs, beaten 1 cup sugar
2/3 cup canned pumpkin 1 tsp. lemon juice
1/2 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup flour
1 cup chopped nuts
1 cup confectioner's sugar
1 pkg. cream cheese
1/2 stick margarine

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 nuts on top. Bake at 375F for 15 minutes.

Turn out on a clean towel that has been 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.


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