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

Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1 inch pan. Sprinkle with 1 cup finely chopped nuts. Bake at 375 degrees for 8 to 10 minutes. Turn out on towel sprinkled heavy with powdered sugar. Starting at narrow end roll towel and cake together. Cool and unroll.

CAKE FILLING:

Combine 1 cup powdered sugar, 2 (3 oz.) pkg. cream cheese, 4 tbsp. butter and 1/2 teaspoon vanilla. Beat smooth spread over cake. Roll and chill.

Very good and especially nice at holidays.