Peachy Gingerbread Cake Roll

By kayjayjohnson

Ingredients

• FILLING:
• 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
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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.