Friday, November 12, 2010

Hot Buttered Rum Pumpkin Cream Cake

I've mentioned in past posts The Spice Hunter® Winter Sippers Hot Buttered Rum mix. I can't resist the complementing combination of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves and lemon oil! I've created various recipes using this fabulous blend with great results. This cake taste testers revealed is another sweet tasting treat!

Helpful to know: The Spice Hunter Winter Sippers Hot Buttered Rum mix is available during the Fall/Winter season and can be found in Whole Foods Market® and most specialty grocery stores nationwide. Make certain to purchase 100% pure pumpkin and not pumpkin pie filling. Plan accordingly; this cake is best refrigerated for several hours or overnight before serving.


Canola oil for rimmed baking sheet and parchment paper

¾ cup all-purpose flour plus extra for baking sheet

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup Winter Sippers Hot Buttered Rum mix

½ cup sugar

Preheat oven to 350°. Lightly oil a 17½ x 11½-inch rimmed baking sheet and then line the pan with parchment paper. Lightly coat parchment paper with oil and then lightly dust with flour; using a flour sifter works great. Set prepared pan aside.

In a medium bowl, combine flour, baking soda, baking powder, salt, Winter Sippers Hot Buttered Rum mix and sugar.

3 eggs, room temperature

⅔ cup 100% pure pumpkin

In a large bowl, beat eggs with electric mixer, add pumpkin and beat until well combined. Add flour mixture and beat on medium speed until incorporated. Spread batter evenly into pan (it will seem like there’s not enough batter, but there is!) and bake cake for 10 minutes.

While cake is baking …

Confectioners sugar for dusting kitchen towel

Generously dust a kitchen cloth (the cloth should be a little larger than the size of the cake) with confectioners sugar.

After cake has baked for 10 minutes …

Immediately remove cake (lifting it up by the parchment paper) from baking pan and carefully flip cake onto prepared kitchen towel. Gently pull off parchment paper. Starting at the narrow end, roll the cake with the towel (the towel will be the "filling" as well as the "icing".) Don’t worry if the cake breaks as you're rolling it up, it won’t be noticeable. Cool on a wire rack for 30 minutes.

Cream Cheese Filling

One 8-ounce package light cream cheese, room temperature

6 tablespoons butter, softened

1 cup confectioners sugar

1 teaspoon vanilla

In a large bowl, beat cream cheese with butter until well combined; add confectioners sugar and vanilla, beat for about 2 minutes on medium speed.

Un-Rolling and Re-Rolling

Carefully unroll cake, spread filling evenly over entire cake (while still on towel). Gently re-roll cake (without towel, some cake will stick in place, not to worry), place on plastic wrap and completely cover. Refrigerate for several hours prior to serving.

Several hours later …

To serve, transfer cake to a serving platter and cut into slices about 1-inch thick. Yield: 10-12 servings