Pumpkin Roll
Cake
3 eggs
1 c. sugar
2/3 c. pumpkin (canned)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, finely chopped
powdered sugar for dusting
Beat eggs thoroughly, then add sugar gradually. Mix in pumpkin and lemon juice and set aside. Mix remaining ingredients except nuts and and powdered sugar and fold into pumpkin mixture. Spread into a well-greased 15x10 jelly roll pan. Sprinkle with nuts.
Bake at 375º for 15 minutes. While still warm, turn over onto a towel covered with powdered sugar and roll lengthwise. Cool for at least an hour.
Filling
1 c. powdered sugar
8 oz. cream cheese, softened
4 Tbls. butter
1 tsp. vanilla
Beat together. When cake is cool, spread over cake and re-roll. To serve, cut into 3/4" slices.
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