From Paulette Vickery's Recipe Collection

Pumpkin Cake Roll

cakes, desserts

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3 each eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup nuts, chopped
6 oz cream cheese
1/4 cup butter, 1/2 stick
1/2 teaspoon vanilla
1 cup powdered sugar

In large mixing bowl stir together, flour, baking powder, salt, and spices. Add eggs. Gradually beat in sugar till dissolved. Stir in pumpkin and lemon juice. Spread in lightly greased and floured 15-10 inch jelly roll pan. Sprinkle with nuts. Bake at 375 degrees, 12-15 minutes. After cake is removed from oven loosen edges, and turn onto a linen towel sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together, nuts on the outside. Cool.  Cream Cheese Filling: Beat cream cheese 1/2 stick butter, and vvanilla, until smooth. Add powdered sugar. Unroll cake, and spread with filling. Reroll, keeping roll together with wooden picks. Chill in refrigerator until ready to use.

Yield: 10 servings