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

TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling YIELD: 12 servings.

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

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

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.

Nutrition Facts

1 slice: 425 calories, 20g fat (12g saturated fat), 127mg cholesterol, 301mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 7g protein.