Peachy Gingerbread Cake Roll Recipe

Name: Peachy Gingerbread Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

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 350u00b0 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.

942

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 large eggs, 1/2 cup sugar, 1/2 cup packed dark brown sugar, 1/4 cup water, and more.

Yes, Peachy Gingerbread Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peachy Gingerbread Cake Roll

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