"Home & Harvest" by linmcquilter 

It seems wherever quilters gather there is usually food to be found nearby.  The two just seem to go together.  Who wouldn't want to enjoy a good piece of cake while chatting about quilting with friends?  As pumpkins are to be found everwhere at the moment, we thought you might enjoy a recipe for a delicious Pumpkin Cake Roll.  The recipe is from Creme de Colorado and has been enjoyed by our friends and family for many years. If you have a favorite recipe that goes well with quilting let us know.

Lilo

Pumpkin Cake Roll

3 large eggs

1 cup sugar

2/3 cup solid pack pumpkin (from the can)

1 tsp. fresh lemon juice

3/4 cup all-purpose flour

1 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

1/4 tsp. salt

1 cup finely chopped pecans

powdered sugar

Filling:

1 cup powdered sugar

8 oz. cream cheese, room temperature

4 Tbs. butter, room temperature

1/2 tsp. vanilla extract

In a large bowl, beat eggs on high for 5 minutes, gradually adding sugar.  Stir in pumpkin and lemon juice.  In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Fold flour mixture into pumpkin mixture.  Spread batter on a greased and floured 10" x 15" jelly roll pan.  Top with chopped nuts.  Press nuts in batter slightly with your hand.  Bake at 375 F for 15 minutes, or till JUST done.  Quickly turn out on a kitchen towel which has been liberally sprinkled with powdered sugar.  Roll up (towel included),beginning with short side, and keep covered till cool.

In a medium bowl, beat all the filling ingredients until smooth.  Carefully unroll cooled cake and spread with filling.  Re-roll cake again (without the towel).  Wrap in plastic wrap and refrigerate for at least 3 hours.  Remove plastic wrap.  With a serated knife slice off a bit from each end of the roll.  Slice into individual pieces and serve.

8-10 servings