Pumpkin Roll

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree, you can use canned
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pecans, finely chopped

1. Prepare a 15″ x 10″ x 1″ baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
2. In a large bowl beat eggs on high for 5 minutes.
3. Gradually beat in the sugar until mixture is thick and lemon colored.
4. Mix in pumpkin and lemon juice.
5. Combine dry ingredients except for the pecans and fold into pumpkin mixture.
6. Spread batter into prepared pan and sprinkle chopped pecans on top.
7. Bake at 375º for 15 to 18 minutes or until cake springs back when touched lightly.
8. Immediately turn out on a tea towel dusted with icing (powdered) sugar.
9. Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.

Cream Cheese filling:

• 1  250g (8 oz) package cream cheese, softened
• 1 cup icing (powdered) sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla

1. Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
2. Carefully unroll cooled cake. Spread filling over cake, roll up again, cover, and chill until serving.
3. Dust with icing sugar.
4. Yield: 8 to 10 delicious slices

From Mennonite Girls Can Cook