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Pumpkin Cake Roll
Chef:  Lois Miller - LaCrosse, KS          Category:  Desserts

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour, unsifted
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup nuts, chopped
1 cup powdered sugar
2 (3 oz.) packages cream cheese
4 tablespoons butter or margarine
1/2 teaspoon vanilla

Directions: Beat eggs on high for 5 minutes. Gradually beat in sugar and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold in pumpkin. Spread on greased and floured 15x10x1 inch pan. Top with nuts. Bake for 15 minutes at 350°F. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake. Cool. Unroll. Filling: powdered sugar, cream cheese, margarine and vanilla. Beat together until smooth. Spread over cake, roll and chill.