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Pear Gingerbread Cake Roll

 Pear Gingerbread Cake Roll
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
10 ServingsPrep: 50 min. + chilling Bake: 10 min. + cooling

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

Directions

  • 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

2 of 2

Pear Gingerbread Cake Roll (continued)

Directions (continued)

  • molasses. Combine the flour, baking powder and spices; fold into egg
  • mixture. Spread batter into prepared pan.
  • 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.
  • 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.
  • 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.
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.