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Pumpkin Cake Roll
3/4 c. flour
1 t. baking powder
3/4-1 t. ginger
2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
2 eggs
1 c. sugar
3/4 c. canned pumpkin
1 t. lemon juice
1 c. finely chopped nuts
powdered sugar
Instructions
Sift together flour, baking powder, spices and salt; set aside. Beat eggs for 5 min. with mixer at high speed; gradually beat in sugar. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture.
Spread on greased and floured 15 x 10x 1 in. pan. Sprinkle with chopped nuts. Bake in preheated 375 degree oven for 15 minutes. Remove from oven. While still hot, turn out onto towel (do not use terry cloth or you will get fuzzies!) sprinkled with powdered sugar. Roll cake and towel together (rolling from short side) and let cool.
Filling:
1 c. powdered sugar
6 oz. cream cheese
2 T. butter or margarine
1/2 t. vanilla
Beat together until smooth. Unroll cooled pumpkin cake roll and spread evenly with cream cheese filling. Reroll-without towel-rolling on plastic wrap layered over foil, twist ends of foil. Chill thoroughly. Slice and serve. Will freeze well.
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