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Pumpkin Walnut Cake Roll

pumpkin stores over winter in a cool space

Pumpkin Walnut Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin puree

1 T lemon juice

¾ cup all purpose flour

2 tsp cinnamon

1 tsp baking powder

1 tsp ginger

½ tsp salt

½ tsp nutmeg

1 cup coarsely chopped walnuts (I use pecans or almonds)

¼ cup icing sugar

Grease 15 x 10 inch jelly roll pan (I use a cookie sheet).  Line bottom with parchment paper or greased wax paper. Set aside

In large bowl, beat eggs with sugar until pale and thickened, about 5 minutes. Stir in pumpkin and lemon juice. In separate bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg; sprinkle over pumpkin mixture and stir until just blended. Spread in prepared pan and sprinkle with walnuts. Bake in 375 degree oven for about 15 minutes or until top springs back when lightly touched in center and cake comes away from sides of pan.

Dust clean tea towel with icing sugar; turn cake out onto towel. Gently remove paper. Starting at narrow end, roll up cake in towel. Let cool on rack.

(Roll can be stored in airtight container up to 1 day or frozen)

Unroll cake when cool, spread creamy icing (recipe below) inside and roll up. Makes 10 slices. Delicious!

Creamy icing: 1 cup icing sugar, ¾ cup light cream cheese, ¼ butter, ½ tsp vanilla.

Beat together until light and fluffy.

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