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Peachy Gingerbread Cake Roll Recipe

Peachy Gingerbread Cake Roll Recipe photo by Taste of Home

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"My father loved gingerbread so I combined two or three recipes to create this one for him. This yummy version of a Cake Roll gets kudos every time I serve it." –Dawn DePew, Blacklick, Ohio

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Peachy Gingerbread Cake Roll Recipe

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

Yield: 12 Servings

25 15 40

Ingredients

4 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:
3 packages (two 8 ounces, one 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

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
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.
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.
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.

Nutritional Facts 1 slice (calculated without peaches) equals 425 calories, 20 g fat (12 g saturated fat), 127 mg cholesterol, 301 mg sodium, 55 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Peachy Gingerbread Cake Roll in Taste of Home December/January 2011, p99

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Peachy Gingerbread Cake Roll

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Reviewed on Nov. 17, 2011 by TFraney

I make a pumpkin roll every year and my family loves it. Saw this recipe and made it tonight for something different. I was great, however, I had the same problem with the filling, to much and falling out. Next time I will cut back on one package of cream cheese.

Reviewed on Nov. 13, 2011 by falcor

This roll tastes wonderful! I followed the recipe to the T. As I was making the peach spread i was thinking "Wow, this is alot of filling"....which then proceeded to oooze out the sides as I was rolling it up. HMMM...did anyone else have any trouble?

I will for sure make it again but maybe cut back on the filling. Thank you for the nice new recipe!

Reviewed on Dec. 26, 2010 by Generals

My whole family enjoyed this for Christmas. i did leave out the peaches cuz i wasnt sure how they would go for that, but they loved it and we decided we liked it better after it had chilled in the fridge for awhile.

Reviewed on Dec. 23, 2010 by cradenbre

Very tasty; everyone enjoyed the combination of flavors and my husband has asked for this again.

Reviewed on Dec. 20, 2010 by Generals

I'm about to make this for Christmas along with a bunch of other goodies. Does it need to be refrigerated due to the cream cheese?