Pumpkin Rum Cream Roll With Caramel Sauce Recipe
Description:
This Pumpkin Rum Cream Roll with Caramel Sauce is a delightful dessert perfect for festive occasions like Christmas or Thanksgiving, or any time you crave a decadent treat bursting with seasonal flavors. Inspired by a recipe that has been eagerly recommended by a husband who couldn’t get enough of its deliciousness, this roll combines the warmth of pumpkin with the rich notes of rum, all wrapped in a fluffy cream filling and drizzled with homemade caramel sauce.
Ingredients:
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 3/4 cup sugar
- 1 cup pumpkin puree
- 2 tbsp butter, melted
- 2 cups heavy cream
- 2 tbsp dark rum
- 1/2 cup sugar
- Confectioners’ sugar, for dusting
- Chocolate curls, for garnish
Caramel Sauce Ingredients:
- 1 stick butter
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions:
| Preparation Time | Action |
|---|---|
| 30 minutes | Preheat oven to 375°F. Grease a 10×13 jelly roll pan and line with waxed or parchment paper. Grease the paper and set aside. |
| In a bowl, sift together flour, baking soda, nutmeg, ground cloves, cinnamon, and salt. Set aside. | |
| In the mixing bowl of an electric mixer, beat eggs until light, then gradually add sugar. Continue beating for approximately 5 minutes. | |
| Reduce speed and add pumpkin. Remove the bowl from the mixer and fold in the flour mixture, then the melted butter. | |
| Pour the batter into the prepared pan and smooth it out evenly. Bake for 12 to 15 minutes until the cake springs back when touched. | |
| Let the cake cool, then carefully peel off any paper and invert it onto a piece of parchment paper dusted with confectioners’ sugar. | |
| In a mixing bowl, whip the heavy cream and sugar until almost stiff. Then add the rum and beat until fully incorporated, being careful not to overbeat. | |
| Spread the cream mixture evenly over the cake, leaving a small border around the edges. Carefully roll up the cake jelly-roll style, starting from one of the short ends. Roll it as tightly as possible. | |
| Decorate the top of the roll with chocolate curls or fresh flowers for an elegant finish. | |
| To make the caramel sauce, combine the butter, brown sugar, corn syrup, and heavy cream in a saucepan. Bring the mixture to a boil, whisking until smooth. | |
| 15 minutes | Remove from heat and stir in the vanilla extract. Allow the caramel sauce to cool slightly before serving. |
Serving:
Slice the Pumpkin Rum Cream Roll into portions and drizzle each serving generously with the homemade caramel sauce. This indulgent dessert pairs beautifully with a cup of coffee or a glass of spiced cider, making it the perfect finale to any special meal or gathering.
Nutritional Information:
- Calories: 452.1
- Fat: 27.6g
- Saturated Fat: 16.4g
- Cholesterol: 194.9mg
- Sodium: 381.3mg
- Carbohydrates: 43.2g
- Fiber: 0.5g
- Sugar: 31.8g
- Protein: 5.8g
Tips and Tricks:
- Be sure to beat the eggs and sugar until they are light and fluffy to ensure a tender and airy cake texture.
- When rolling the cake, use a gentle but firm touch to prevent it from cracking or breaking.
- For a richer caramel flavor, consider adding a pinch of sea salt to the sauce.
- Store any leftovers in the refrigerator, tightly wrapped or in an airtight container, for up to 3 days. Just be sure to bring the roll to room temperature before serving for the best taste and texture.
Enjoy your Pumpkin Rum Cream Roll With Caramel Sauce, a delightful dessert that will surely become a new holiday tradition! 🎃🍰✨
