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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part Ingredients:
3 eggs |
1 cup sugar |
2/3 cup canned pumpkin |
1 teaspoon lemon juice |
3/4 cup flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1 (8 ounce) package cream cheese |
4 tablespoons margarine |
1 cup powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
2. Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
3. Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
4. Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
5. Unroll cake and spread filling evenly.
6. Re-roll and chill at least one hour before serving.
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