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Beat 3 eggs for 5 minutes.
Gradually add 1 cup sugar.
Stir in 2/3 cup pumpkin and 1 tsp. lemon juice.
Mix together:
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Gently fold dry ingredients into pumpkin mixture. Spread in greased and floured pan. Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Let cool for 5 to 10 minutes and then turn out on flour sack towel sprinkled with powdered sugar. Roll into jelly roll and let cool.
Filling:
4 T. butter or margarine
2 - 3 oz. packages of cream cheese
1/2 tsp. vanilla
1 cup powdered sugar
Blend together thoroughly. Unroll cake and spread filling. Roll back up. Slice when ready to serve. Store in refrigerator.
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