3 large eggs 2 tsp. cinnamon
1 cup sugar 1 tsp. ginger
2/3 cup canned pumpkin ½ tsp nutmeg
1 tsp. lemon juice ¼ tsp. salt
¾ cup flour 1 cup finely chopped walnuts
Filling
1 cup confectioners’ sugar ¼ cup butter or margarine, softened
1 (8oz) pkg. cream cheese ½ tsp vanilla
Have all ingredients at room temperature. Lightly grease a 15x10x1 inch jelly roll pan, cover with a sheet of wax paper, greased and floured. Set aside.
Place eggs in large mixing bowl and beat on high speed for 5 to 10 minutes or until light and fluffy. Gradually beat in sugar. Stir in the pumpkin and lemon juice by hand.
Sift together flour, baking powder, salt and spices; gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts; lightly press nuts into batter with fingers.
Bake at 375’ F for 15 minutes or until cake is springy when touched lightly. (Do not over bake cakes; cake will crack when rolled.)
Remove cake from oven and sprinkle with a little extra confectioners’ sugar. Cover with dishtowel and reverse onto countertop. Remove pan and peel off wax paper. Roll towel and cake together to cool.
While cake is cooling, make filling.
Place all the filling ingredients in a mixing bowl and beat until completely smooth. Unroll cooled cakes and spread evenly with filling. Reroll (without towel) and refrigerate till serving time.
Cake can be frozen. Thaw before serving.
Makes a great Christmas gift.
