Pumpkin Rum Cream Roll With Caramel Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 pinch ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 3/4 cup sugar
• 1 cup pumpkin puree
• 2 tablespoons melted butter
• 2 cups heavy cream
• 4 tablespoons dark rum
• 1/2 cup sugar
• confectioners' sugar
• chocolate curls, for decoration

Recipe

• 1 preheat oven to 375 grease a 10x13 jelly roll pan and line with waxed or parchment paper.
• 2 grease paper and set aside.
• 3 in bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt.
• 4 set aside.
• 5 in mixing bowl of electric mixer beat eggs until light then gradually add sugar.
• 6 continue beating for approx.
• 7 5 minutes.
• 8 reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter.
• 9 pour into prepared pan and smooth out mixture.
• 10 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.
• 11 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!
• 12 spread mixture completely over roll towards edges and then roll, jelly-style.
• 13 roll firmly as possible.
• 14 decroate top with chocolate curls or fresh flowers.
• 15 serve with caramel sauce, recipe is as follows.
• 16 caramel sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp.
• 17 vanilla combine first four ingredients in a saucepan and bring to a boil.
• 18 whisk until smooth add vanilla.