Peachy Gingerbread Cake Roll

Name: Peachy Gingerbread Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Dawn DePew, Blacklick, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. —Dawn DePew, Blacklick, Ohio

TEST KITCHEN APPROVED

Peachy Gingerbread Cake Roll

Contest Winner

5 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:15 min

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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

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Directions

1
Line a greased 15x10x1-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.
5