Name: Peachy Gingerbread Cake Roll
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 4 large 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 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: -; 2 packages (8 ounces each) plus 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peachy Gingerbread Cake Roll

1. 4 large eggs -

2. 1/2 cup sugar -

3. 1/2 cup packed dark brown sugar -

4. 1/4 cup water -

5. 3 tablespoons butter, melted -

6. 3 tablespoons molasses -

7. 1 teaspoon vanilla extract -

8. 1-1/3 cups all-purpose flour -

9. 2 teaspoons pumpkin pie spice -

10. 1 teaspoon ground cinnamon -

11. 1/2 teaspoon baking powder -

12. 1/2 teaspoon baking soda -

13. 1/4 teaspoon salt -

14. Confectioners' sugar -

15. Filling: -

16. 2 packages (8 ounces each) plus 3 ounces cream cheese, softened -

17. 1-1/4 cups peach preserves -

18. 1-1/4 teaspoons ground ginger -

19. 1-1/4 teaspoons ground cinnamon -

20. 1/4 teaspoon ground nutmeg -

21. Confectioners' sugar and sliced peaches, optional -

How to cook deliciously - Peachy Gingerbread Cake Roll

1. Stage

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

2. Stage

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. Stage

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. Stage

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.

5. Stage