Pear Gingerbread Cake Roll Recipe
Pear Gingerbread Cake Roll Recipe photo by Taste of Home

Pear Gingerbread Cake Roll Recipe

Publisher Photo
Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. —Gwen Beauchamp, Lancaster, Texas
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 10 min. + cooling
MAKES: 10 servings

Ingredients

  • 3 eggs
  • 3 egg yolks
  • 2/3 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons molasses
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon each ground ginger, cinnamon and allspice
  • 2 to 3 teaspoons confectioners' sugar
  • FILLING:
  • 2 medium pears, peeled and finely chopped
  • 1 tablespoon butter
  • 2 tablespoons pear brandy or brandy
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Additional confectioners' sugar and ground cinnamon, optional

Nutritional Facts

1 slice equals 284 calories, 15 g fat (9 g saturated fat), 167 mg cholesterol, 99 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
  2. Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
  4. Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired. Yield: 10 servings.
Originally published as Pear Gingerbread Cake Roll in Country Woman Christmas Annual 2010, p53

Nutritional Facts

1 slice equals 284 calories, 15 g fat (9 g saturated fat), 167 mg cholesterol, 99 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pear Gingerbread Cake Roll

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MY REVIEW
Reviewed Dec. 25, 2012

Everyone loved this on Christmas. I'm always looking for new cake roll recipes...this one I will definitely make again. I used Triple Sec instead of Brandy.

MY REVIEW
Reviewed Dec. 9, 2012

Looking forward to trying this one!!!!!!!

MY REVIEW
Reviewed Dec. 9, 2012

Jellyroll cakes tend to be forgotten in the era of overdone "fancy" cakes. They shouldn't be, though. Easy to make and present, they're total charmers. This one is terrific for wintertime, nicely spiced with warm flavors. I added a little allspice and nutmeg to the cake and to the filling whipped 2 ounces of cream cheese with the sugar before adding the cream. It definitely was a hit, the cake soft and tender, the filling rich and creamy. Serious yum!

MY REVIEW
Reviewed Dec. 7, 2012

I'm going to try this recipe. It sounds good to me. We shall see.

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