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Pumpkin Cake Roll
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Source: 125th Anniversary Cookbook Bethlehem Luthern Church, Quihi, Texas
| 3 | eggs |
| 1 cup | sugar |
| 2/3 cup | pumpkin |
| 1 tsp | lemon juice |
| 3/4 c | flour |
| 1 tsp | baking powder |
| 2 tsp | cinnamon |
| 1 tsp | ginger |
| 1/2 tsp | nutmeg |
| 1/2 tsp | salt |
| 1 cup | chopped pecans |
| Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured 15x10 inch pan. Top with nuts. Bake at 375 F for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together; cool and unroll. Filling | |
| 1 cup | powdered sugar |
| 2 (3 oz) pkg | cream cheese |
| 4 tblsp | butter |
| 1/2 tsp | vanilla |
Combine ingredients and beat until smooth. Spread over cake and roll. Chill, slice and serve.
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