3 eggs1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 cup chopped pecans
Frosting:
1 cup powdered sugar
8-oz. bar cream cheese (don't use low-fat)
1/2 cube margarine (1/4 cup)
1/2 tsp. vanilla
In mixing bowl, beat eggs for a few minutes at high speed. Beat in sugar. Whisk in pumpkin and lemon juice. In separate bowl, whisk together flour, baking powder, spices, and salt. Fold into pumpkin mixture. Spray jelly-roll pan with non-stick spray, apply parchment AND also spray parchment paper with non-stick spray. (OR use silicone baking mat and spray edges of pan with non-stick spray. OR grease and flour pan). Sprinkle batter with chopped nuts. Bake in a 375 degree oven for 15 minutes. Remove cake from oven and invert it onto a flour-sack-style towel sprinkled with lots of powdered sugar. Remove parchment paper. Sprinkle more powdered sugar on top of turned cake. Roll cake AND TOWEL together--jelly-roll style starting at the short side. While cake is cooling, beat together frosting ingredients. Once cake has cooled completely, unwrap and spread frosting on it. Re-roll the cake (without the towel this time!) Cover with plastic wrap and chill. Before serving, sprinkle with powdered sugar, if desired.
