3 eggs 2/3 cup of cooked, mashed pumpkin 3/4 cup of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of ginger 1 1/4 cup of powdered sugar, divided 1 cup of sugar 1 teaspoon of lemon juice 2 teaspoons of cinnamon 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 1/4 cup of butter 1/2 teaspoon of vanilla One 8 ounce package of cream cheese, softened
Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15 x 10 x 1 inch pan. Spread evenly. Bake at 375ºF. for 15 minutes. turn cake onto a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling. Roll cake again and chill, seam side down. Serves 12.
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