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Measurements

Pumpkin Cake Roll

14-16 servings

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

FILLING:
1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired

Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
Combine and sift flour and remaining dry ingredients (not the nuts). Fold the flour mixture into the pumpkin-egg mixture.
Spread in a 15"x 10" pan or 12" x 18" lined with waxed paper. Bake for 10-15 minutes at 375 degrees.
Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll towel and cake together.

Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake. Top with nuts and roll. Chill.

Serving Suggestions:
1. Cut each slice of cake and sprinkle with cinnamon. Arrange on a plate and serve.
2. Goes very well with Thanksgiving or Christmas dinner.

Storage suggestions:
Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.


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