Servings: 8

3 eggs 3 eggs
1 cup sugar 1 cup sugar
2/3 cup pumpkin ⅔ cup pumpkin
1 tsp lemon juice 1 tsp lemon juice
3/4 cup flour ¾ cup flour
1 tsp baking powder 1 tsp baking powder
2 tsp cinnamon 2 tsp cinnamon
1 tsp ginger 1 tsp ginger
1/2 tsp nutmeg ½ tsp nutmeg
1/2 tsp salt ½ tsp salt
1 cup finely chopped walnuts 1 cup finely chopped walnuts
1 cup sifted powder sugar 1 cup sifted powder sugar
2 pkgs (3 oz each) cream cheese 2 pkgs (3 oz each) cream cheese
4 Tbsp margarine 4 Tbsp margarine
1/2 tsp vanilla ½ tsp vanilla

Beat eggs with an electric mixer on high speed for 5 minutes, gradually adding sugar.
Mix in pumpkin and lemon juice.
Sift flour, baking powder, spices and salt together; fold into pumpkin mixture.
Spread into a greased and floured 15x10x1-inch pan.
Top with finely chopped walnuts.
Bake at 375° For 15 minutes.
Prior to turning out - loosen edges of the cake.  Run knife under the rest to be sure loose from pan before turning it out.
While hot turn out on a towel sprinkled with powdered sugar.  Starting at the narrow end, roll towel and cake together.
Cool, unroll and spread filling over cake.
For filling - combine ingredients (sifted powdered sugar, cream cheese, margarine and vanilla) - beat until smooth and spread over cooked cake.
Roll & chill.