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Peachy Gingerbread Cake Roll

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
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    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

Directions

  • Line a greased 15x10x1-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.
Nutrition Facts
1 slice: 425 calories, 20g fat (12g saturated fat), 127mg cholesterol, 301mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • TFraney
    Nov 17, 2011

    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.

  • falcor
    Nov 13, 2011

    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!

  • Generals
    Dec 26, 2010

    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.

  • cradenbre
    Dec 23, 2010

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

  • Generals
    Dec 20, 2010

    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?