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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 eggs |
3/4 cup(s) canned pumpkin |
1 teaspoon(s) lemon juice |
1/2 teaspoon(s) salt |
1 cup(s) nuts, chopped |
3/4 cup(s) flour |
1 teaspoon(s) baking powder |
2 teaspoon(s) cinnamon |
1 teaspoon(s) ginger |
1/2 teaspoon(s) nutmeg |
Directions:
1. Beat eggs 5 minutes. Gradually add sugar, pumpkin and lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread into a greased 15 x 10 jelly roll pan. Top with nuts. Bake at 375 for 15 min. Turn out on terry cloth towel sprinkled with powdered sugar. Roll towel and cake up together to cool. When cool unroll and spread with cream cheese frosting. Roll up again and chill. Slice and serve with whipped cream.
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