Pumpkin Cake Roll

Fall is rolling around and this cake roll is one that you normally only get in the Fall season. Maybe because in years past you made your pumpkin by cooking it. Today you can buy pumpkin in a can and it is a lot easier.

• 3 eggs
• 2/3 cup pumpkin
• 3/4 cup sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• powdered sugar

Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in lemon juice and pumpkin. Stir together dry ingredients and fold into the pumpkin mixture. Spread in a greased 15 x 10 x 1 pan which has been lined with greased waxed paper. Top with walnuts. Bake at 375° for 15 minutes. Turn cake out on a linen towel dusted with powdered sugar. Starting at narrow end, roll up towel and cake together, and let set until almost cool.

Filling

• 1 cup powdered sugar
• 4 tablespoons butter
• 6 ounces cream cheese
• 1/2 teaspoon vanillaTo make filling, beat together filling ingredients until smooth. Unroll cake, spread filling, roll up and chill. Sprinkle with powdered sugar before serving.

In order to get evenly cut slices of your cake, we suggest that you use a piece of dental floss. Wrap it around the completely cooled roll and then draw the ends together to cut the layers of cake roll.

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