Pumpkin Rum Cream Roll With Caramel Sauce

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READY IN: 45mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 Grease a 10x13 jelly roll pan and line with waxed or parchment paper.
  • Grease paper and set aside.
  • In bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt.
  • Set aside.
  • In mixing bowl of electric mixer beat eggs until light then gradually add sugar.
  • Continue beating for approx.
  • 5 minutes.
  • Reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter.
  • Pour into prepared pan and smooth out mixture.
  • Bake for 12 to 15 minutes until springy to the touch Let cool, pull off any paper and invert on a piece of parchment paper dusted with confectioners sugar.
  • Im mixing bowl, whip cream and sugar until almost stiff Then add rum and beat until rum is incorporated into the mixture Do not overbeat!
  • Spread mixture completely over roll towards edges and then roll, jelly-style.
  • Roll firmly as possible.
  • Decroate top with chocolate curls or fresh flowers.
  • Serve with caramel sauce, recipe is as follows.
  • Caramel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp.
  • vanilla Combine first four ingredients in a saucepan and bring to a boil.
  • Whisk until smooth add vanilla.
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