3 eggs
1 c. granulated sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. chopped walnuts

Beat eggs at high speed 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir dry ingredients together, fold into pumpkin mixture. Grease and cover with sheet of waxed paper or foil a 15 x 10 inch pan and spread batter evenly.

Top batter with nuts. Bake at 375 degrees for 15 minutes. Turn out on tea towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together while warm. Let cool. Unroll and spread filling over cake. Reroll and chill.

FILLING:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter
1/2 tsp. vanilla

Combine sugar, cream cheese, butter and vanilla. Beat until smooth. Hint: Can be iced with whipped cream. Yield: 8 to 10 servings.