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PREP: 25 Minutes BAKE: 15 Minutes + Cooling
INGREDIENTS:
CAKE:
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 Salt
Confectioners' Sugar
FILLING:
3 packages Neufchatel Cheese - softened (two 8 ounces & one 3 ounces)
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
OTHER ITEMS NEEDED:
Cooking Spray
15-in. x 10-in. x 1-in. Baking Pan
Wax Paper
Large Bowl
Mixer
Kitchen Towel
Wire Rack (optional)
Small Bowl
Lets Make The Perfect Fall Dessert!
- For Cake, Preheat the oven to 350 degrees.
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
- GREASE the paper & set aside.
- In a large bowl, BEAT the Eggs for 3 minutes.
- Gradually, ADD the Sugars, BEATING until the mixture is thickened.
- BEAT in the Water, Butter, Molasses & Vanilla.
- COMBINE the Flour, Pumpkin Pie Spice, Cinnamon, Baking Powder, Baking Soda & Salt.
- FOLD into Egg Mixture.
- SPREAD Batter into prepared pan.
- BAKE for 12-15 minutes or until cake springs back when lightly touched.
- COOL for 5 minutes.
- DUST the kitchen towel with Confectioners' Sugar.
- INVERT Cake onto the kitchen towel.
- Gently PEEL off waxed paper.
- ROLL UP Cake in the towel jelly-roll style, starting with the short side.
- COOL completely on a wire rack.
- For Filling, in a small bowl, BEAT Neufchatel Cheese, Preserves, Ginger, Cinnamon & Nutmeg until smooth.
- UNROLL Cake.
- SPREAD filling over Cake to within 1/2 inch of edges.
- ROLL UP again.
- Place seam side down on serving platter.
- DUST with Confectioners' Sugar.
MAKES: 12 Servings
* Feel free to mix up the preserves used in the filling. Baked apple lovers will enjoy this roll with Apple Preserves.
dévorer!
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