Ingredients
- 3 eggs
- 1 c sugar
- 2/3 cup canned pumkin
- 1 tsp lemon juice
- 3/4 cup flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup walnuts
- 1 cup sifted powdered sugar
- 2 3oz cream cheese
- 1/4 cup butter
- 1/2 tsp vanilla
Preparation
Step 1
In large bowl beat eggs on high speed 5 min. Gradually add sugar. Stir in pumpkin and lemon juice. In small bowl stir flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased, flour 15x10 jellyroll pan.
Sprinkle with nuts. Bake at 375 for 15 min. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jellyroll style. Cool completely. Unroll in small bowl beat 1 cup sifted powdered sugar, cream cheese, butter and vanilla on med. speed until smooth. Spread over cake and re-roll. Cover with plastic wrap and then foil and chill. To serve, cut into 1 inch slices. Can be frozen.
1. Line jelly roll pan with waxed paper. Pour batter onto paper.