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