Pear Gingerbread Cake Roll |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. Ingredients:
3 eggs |
3 egg yolks |
2/3 cup sugar |
2 tablespoons butter, melted |
2 tablespoons molasses |
3/4 cup cake flour |
1 teaspoon baking powder |
1 teaspoon each ground ginger, cinnamon and allspice |
2 to 3 teaspoons confectioners' sugar |
filling: |
2 medium pears, peeled and finely chopped |
1 tablespoon butter |
2 tablespoons pear brandy or brandy |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
additional confectioners' sugar and ground cinnamon, optional |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
2. Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
4. Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired. Yield: 10 servings.
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