Grease and flour a 15x10x1 inch jelly-roll pan. Stir together
flour, cinnamon, baking powder, ginger and salt. Set Aside
In a large mixing bowl beat eggs with an electric mixer on high
speed about 5 minutes or till thick and lemon-colored.
Gradually add sugar, beating on medium speed till sugar is
almost dissolved. Stir in pumpkin. Sprinkle flour mixture over
egg mixture; fold in gently, just till combined. SPREAD
BATTER EVENLY INTO PREPARED pan.
Bake in a 350 oven about 15 minutes or till top springs back
when lightly touched. Immediately loosen edges of cake from
pan, turn out onto a towel sprinkled with powdered sugar.
Starting with a narrow end. roll up warm cake and towel
together. Cool on a wire rack.
Unroll cake, Spread fruit and nut filling on cake to within 1 inch
of edges. Reroll cake without towel. chill at least 2 hours or till
ready to serve. (Makes 10 servings)
This is tricky but is worth the trouble (suggest you try it before
you decide to do it for something special.)
Fruit and Filling: In a chilled medium mixing bowl, combine
cream cheese, margarine or butter and vanilla. Beat with
electric mixer on medium to high speed till smooth. Beat in
sifted powdered sugar till smooth. Stir in chopped pecans and
dried currants or snipped raisins.