Wednesday, November 12, 2008

Pumpkin Roll-Up Cake...

Well, it's been a very long time since my last post!! There's no excuse except that I've been out of town and on the road for the past couple of weeks...last week I was in Jamaica for my belated Honeymoon trip. If you have never been to Jamaica, you should really go sometime! November is actually a really great time to go too...not too crowded and plenty warm enough. We stayed at the Couples Swept Away all-inclusive resort in Negril. I highly recommend this place...the food was excellent, the drinks were good and the beach was beautiful. The staff are so friendly and provide such a high level of service.

We got home late Thursday night, did laundry, re-packed and headed out Friday morning for the National Association of Realtors conference in Orlando, FL. After spending a few days there, we drove on down to Miami and will be here until Friday morning because Matt is teaching a couple of classes here this week.

Anyways, this Pumpkin Roll-Up Cake (courtesy of my favorite, Paula Deen, who else?!) is simply delicious and a definite crowd pleaser. I encourage everyone to make this delectable treat for Thanksgiving!! It is elegant and impressive looking and very tasty. The cream filling has toffee bits and rum in it and makes each slice of cake so pretty to look at.

Here's the Recipe, Bon Appetit!!



3/4 C. cake flour
1 1/2 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. ground allspice
6 lg. eggs, separated
1/3 C. granulated sugar
1/3 C. light brown sugar, packed
2/3 C. canned pumpkin, packed
1/8 tsp. salt
powdered sugar


1 tsp. unflavored gelatin
2 Tbsp. dark rum
1 C. whipping cream, chilled
3 Tbsp. powdered sugar
6 Tbsp. plus 1/2 C. English toffee pieces for garnish
Additional powdered sugar for garnish
1 1/2 C. caramel sauce, warmed for garnish (such as hot sundae topping)


1. Preheat oven to 375 degrees F
2. Line a 15" by 10" by 1" baking sheet with parchment paper and spray with non-stick spray
3. Sift the flour, cinnamon, ginger, and allspice into a small bowl.
4. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick.
5. Add the pumpkin to the egg mixture and combine at a low speed until incorporated.
6. Add the dry ingredients and beat at a low speed until mixed.
7. In a separate bowl, beat the egg whites and salt until stiff but not dry.
8. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
9. Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes.
10. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
11.For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
12. To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.
13. Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.


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