Peachy Gingerbread Cake Roll |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My father loved gingerbread so I combined two or three recipes to create this one for him. This yummy version of a Cake Roll gets kudos every time I serve it. âDawn DePew, Blacklick, Ohio Ingredients:
4 eggs |
1/2 cup sugar |
1/2 cup packed dark brown sugar |
1/4 cup water |
3 tablespoons butter, melted |
3 tablespoons molasses |
1 teaspoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons pumpkin pie spice |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
confectioners' sugar |
filling: |
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened |
1-1/4 cups peach preserves |
1-1/4 teaspoons ground ginger |
1-1/4 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
confectioners' sugar and sliced peaches, optional |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired. Yield: 12 servings.
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