Roulade

¾ c flour

1 tsp Baking Powder

2 tsp cinnamon

1 tsp ginger

½ tsp allspice

½ tsp nutmeg

¼ tsp salt

3 eggs

1 c sugar

2/3 c pumpkin

Preheat the oven to 375.

Grease a 10” x 15” jelly roll pan. Cover with parchment paper and grease again.

Mix the flour, baking powder and spices in a small bowl.

In a mixmaster bowl beat the eggs on a high speed until thick and foamy. Gradually add the sugar over five minutes.

Fold in the flour mixture. Fold in the pumpkin.

Spread the mixture evenly in the pan and bake for 15 minutes or until the center is springy.

While it is still warm cover the whole cake with a dish towel (the less knap the better) and roll lengthwise to make a loose spiral.

Let the cake cool completely.

Candied pecans

1/3 c honey

1 c pecan halves

1 Tbs sugar

Warm the honey until it is runny. Mix the honey and the pecans. Spread out evenly on a sheet pan and sprinkle with the sugar. Bake at 350 for 15 minutes. Stir. Bake another 5 minutes. While they are still warm quickly transfer them to a sheet of parchment paper (or waxed paper). Allow to cool completely and then peel off the paper.

Assembling the cake

1-2 c whipping cream

½ c crystallized ginger

Mince the crystallized ginger. Whip the cream and add sugar to taste. Add the ginger, reserving 2Tbs for sprinkling on top of the whole shebang.

CAREFULLY unroll the cake removing the towel and the parchment paper. Unroll it just enough so that you can cover the whole inside with the whip cream. Gently roll it back up again. Artfully decorate with any remaining whipped cream should you so choose. Sprinkle the top with the remaining ginger and the candied pecans and serve.