• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon nutmeg
• 1 cup chopped pecans

1. Line a 15×10 jelly roll pan with foil and grease. Set aside.
2. Beat eggs at high speed until thick and pale. Gradually add 1 cup sugar and beat 5 minutes.
3. Stir in pumpkin and lemon juice.
4. Combine flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Gradually stir into pumpkin mixture.
5. Spread batter evenly in 15×10 jelly roll pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375º for 12 minutes.

• 1 to 2 Tblsp powdered sugar

1. Sift 1 to 2 tablespoons powdered sugar in a 15-x10-inch rectangle on a cloth towel.
2. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.

Filling

• 8 oz cream cheese, softened
• 1/3 cup butter, softened
• 1 cup sifted powdered sugar
• 1 teaspoon vanilla

1. Beat cream cheese and butter in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating until blended.
2. Unroll cake, and remove towel. Spread with cream cheese mixture, and carefully reroll.
3. Place cake on plate, seam side down.
4. Garnish, if desired, with sweetened whipped cream or chopped pecans. Store in refrigerator.
5. Yield: 8 servings.

1. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
2. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
3. Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.