Pumpkin Cake Roll

My mom made this dessert a lot when I was younger, and it is really yummy! This is the first time I have ever made it, and it really wasn't as hard as I thought it would be. I do like nuts, but didn't add them this time because I didn't have any. I didn't take a picture of my own, but you can see one here if you want!


Pumpkin Cake Roll

3 eggs

Beat eggs on high about 5 minutes.
Gradually add to eggs:

1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice

In a separate bowl combine the following:

¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
½ tsp salt
1 tsp. ginger
½ tsp. nutmeg

Add to pumpkin mixture.

Spread into greased and floured 15x10x1 jelly roll pan. Top with 1 cup finely chopped nuts.

Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar.
Starting at narrow end, roll cake and towel together then let cool. Unroll it.

Filling:

1 cup powdered sugar
6 oz. cream cheese
4 Tbls. butter
½ tsp. vanilla
. Beat until smooth.

Spread over the cake, and roll it again. Let it chill. Can sprinkle more powdered sugar on top if needed. Garnish with candied cherries and holly.