Submitted By: Cheri Sicard of CannabisCheri.com
This impressive pumpkin spice cake might look difficult to make, but it really isn’t. Rolled together with a rich, marijuana-infused cream cheese filling, it’s is a terrific medicated dessert to have on hand during the holidays.
Especially handy is the fact you can make it ahead of time and keep it wrapped (and labeled) in the freezer until you need it. Just bring to room temperature and serve.
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Even if you are only making the cake for yourself, the freezer is a good option so you don’t unintentionally over-medicate, something that’s easy to do when edibles taste this good. Cut the roll into slices before wrapping and freezing so you can later remove just the portion you need.
I use marijuana infused butter for this recipe. For instructions on how to make it see my blog post on the topic.
As with any medicated recipe, the dosing here is a strictly a suggestion. For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.
Makes 8 Servings
Cake:
1/4 cup confectioner’s sugar (for dusting towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
Filling:
1 package (8 ounces) cream cheese, softened
3 tablespoons cannabis infused butter, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Prepare cake:
Preheat oven to 375º F. Grease a 12″ x 17″ jellyroll pan or cookie sheet with sides. Line pan with wax or parchment paper and grease and flour the paper.
In a small bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a large mixing bowl, beat eggs and sugar together with an electric mixer until thick and pale yellow, about 2 minutes. Stir in canned pumpkin until well combined. Stir in flour mixture just until combined.
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Pour mixture into prepared pan. Use a rubber spatula to smooth the batter out to the edges in an even layer and bake 12 – 15 minutes or until cake springs back when touched.
While cake is baking, prepare clean kitchen towel by laying on the counter and dusting evenly with the powdered sugar.
When cake is done, immediately invert onto kitchen towel. Peel off the parchment paper.
Starting at the shorter end of the towel, gently and loosely roll the cake inside of the towel (towel will be wrapped up inside the cake roll). Move to a rack and cool completely before filling.
Prepare filling:
Combine all ingredients in a medium size bowl and beat until fluffy.
When cake is cool, unroll from towel and spread the cream cheese filling over the cake up to the edges.
Re-roll cake and wrap in plastic wrap. Refrigerate for at least 1 hour.
Dust with powdered sugar just before serving and slice crosswise into pieces.
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Cheri Sicard is the author of The Easy Cannabis Cookbook (2018 Rockridge Press) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Her blog is www.CannabisCheri.com