Ingredients Jump to Instructions ↓

  1. 4 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. 3 packages (two 8 ounces, one 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

Instructions Jump to Ingredients ↑

  1. Peachy Gingerbread Cake Roll Recipe photo by Taste of Home 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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