1 c. sugar
2/3 c. cooked/canned pumpkin
1 t. lemon juice
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 c. chopped pecans or walnuts
Beat eggs at high speed with electric mixer for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice.
Sift together flour, baking powder, cinnamon, ginger, nutmeg, & salt.
Add to other mixture and stir until evenly combined.
Spread batter in greased and parchment (or wax paper) lined 10x15 inch jelly roll pan.
Sprinkle with nuts.
Bake in 375 F. oven for 15 min. or until cake is done.
Turn out immediately onto smooth cotton cup towel sprinkled with powdered sugar. Remove parchment/wax paper.
Start with narrow end, roll towel and cake together.
2 (3 oz) cream cheese, softened
1/4 c. butter or margarine, softened
1 c. powdered sugar
1/2 t. vanilla
Beat together cream cheese & butter.
Add powdered sugar & vanilla.
Unroll cake, spread filling mixture on inside of cake.
Reroll cake (without towel).
sprinkle with powder sugar.
Cover.; chill throughly.
Slice like a jelly roll to serve.
Submitted By: Dixie from Tx on 2003-12-03