Pumpkin Cake Roll with Bourbon Cream Cheese Frosting
Festive pumpkin cake rolled around bourbon cream cheese icing.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- pinch of salt
- 3/4 cup pure pumpkin puree
- 3 eggs
- 1 1/2 cups confectioners' sugar, plus more for dusting
- 1 cup (8 ounces) regular cream cheese
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons bourbon
- 1/2 teaspoon vanilla extract
- 2 dashes bitters (baked apple bitters, but angostura works well, too)
Preparation time 90mins
Cooking time 120mins
Preheat your oven to 350˚F.
Line a baking sheet with parchment paper, butter the paper well, and set aside.
Whisk together the flour, sugar, baking powder, cinnamon, ginger, cardamom and salt.
Use a wooden spoon to beat in the pumpkin puree, followed by the eggs, one at a time.
Spread the batter onto your prepared baking sheet and bake for 15 minutes, until set and lightly browned.
While the cake bakes, get a kitchen clean towel and dust it with 2-3 tablespoons of confectioners' sugar.
When the cake is finished baking, remove it from the oven and run a butter knife around the edges of the pan to loosen the cake.
Using oven mitts, invert the pan onto your prepared kitchen towel so that the cake is placed on the towel parchment side up.
Leave the parchment on the cake, and gently use the towel to roll the cake up into a cylinder.
Set the cake aside to cool completely.
While the cake cools, make your frosting.
Beat together the confectioners' sugar, cream cheese and butter until smooth.
Add in the bourbon, vanilla and bitters and beat until well combined. Taste and adjust as desired by adding more bourbon, vanilla, bitters or sugar.
When the cake has cooled, carefully unroll the cake and remove the parchment paper. Spread the frosting over the cake, then gently (but firmly) roll the cake back into a log.
To make it easier, use the towel to help guide the cake along and keep it from sticking to your hands too much.
Place the cake on a plate or wrap in parchment, place it in the fridge for at least an hour to firm up, then sprinkle with a little extra confectioners' sugar, slice and serve.
This cake can be made a day ahead of time and kept in the fridge until ready to eat.
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