Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1 cup nuts, finely chopped
1 cup confectioners sugar
1(8 oz.) package cream cheese
4 tablespoons margarine
1/2 teaspoon vanilla
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Directions: Preheat oven to 375°F. Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold sifted dry ingredients into the pumpkin mixture. Spread into a greased and floured 15 x10 x 1 inch pan. Top with pecans. Bake for 15 minutes. Turn out onto a towel that has been sprinkled with confectioners sugar. Starting at narrow end, roll cake and towel together. Cool.
Filling: Unroll and spread combined ingredients of confectioners sugar, margarine, cream cheese and vanilla over cooled cake roll. Chill, slice and serve.
Notes:
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