Pumpkin Rum Cream Roll With Caramel Sauce - cooking recipe

Ingredients

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

Preparation

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.