Etta Mae Peterson

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

Beat eggs on high 5 minutes; gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, spices and salt and fold in pumpkin mixture. Spread on greased and wax-papered pan. Top with nuts. Bake in 375° oven for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together. Cool and unroll.

Filling

1 c. powdered sugar
4 T. soft butter
2 (3 oz.) pkg. Philadelphia cream cheese
1/2 tsp. vanilla

Combine powdered sugar, cream cheese, butter and vanilla. Beat smooth. Spread over cake. Roll and chill.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.