CAKE:

3 eggs
1 c. sugar
2/3 c. canned pumpkin puree
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 heaping tsp. cinnamon
1 heaping tsp. ginger
3/4 tsp. nutmeg
1 c. finely ground walnuts

FILLING:

1 c. confectioners' sugar
6 oz. cream cheese, room temp.
4 tbsp. butter
1 1/2 tsp. vanilla

Preheat the oven to 375 degrees. Grease 10"x15" jelly roll pan. Line the pan with wax paper and grease.

Prepare cake. In a bowl beat eggs until light. Beat in sugar. Add pumpkin and lemon juice, mixing well. Combine flour, baking powder and spices and fold them into batter. Spread in prepared pan and sprinkle with nuts. Bake 15 to 20 minutes.

Turn cake out onto a tea towel that's been sprinkled with powdered sugar. Remove pan and peel off paper. Let sit one minute; then roll cake and towel together into a log. Let cool in this position, then unroll and fill.

To make filling, beat confectioners' sugar, cream cheese, butter and vanilla until smooth. Spread over cake and roll. Chill until serving time. Yield: 8 to 10 portions.