| 3 eggs 1 Cup sugar 2/3 Cup pumpkin 1 tsp. lemon juice 3/4 Cup flour 1/2 tsp. salt |
1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. ginger (or less) 1/4 tsp. nutmeg (or less) 1 Cup chopped nuts |
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Beat eggs at high speed for 5 min. Gradually, add sugar. Stir in pumpkin and lemon juice. Mix together: flour, salt, baking powder, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour into greased and floured 10 x 15″ pan and sprinkle with 1 Cup chopped nuts on top. Bake at 375 degrees for 15 min. Turn out on towel sprinkled with powdered sugar. Roll cake and towel together, cool in refrigerator. |
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Filling
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| 1 Cup powdered sugar 4 T. butter or margarine |
6 oz. cream cheese 1/2 tsp. vanilla |
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Beat until smooth then spread on cooled cake and re-roll. Wrap with plastic wrap and refrigerate. |
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