Ingredients
4 large eggs1/2 cup sugar1/2 cup packed dark brown sugar1/4 cup water3 tablespoons butter, melted3 tablespoons molasses1 teaspoon vanilla extract1-1/3 cups all-purpose flour2 teaspoons pumpkin pie spice1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltConfectioners’ sugarFILLING:2 packages (8 ounces each) plus 3 ounces cream cheese, softened1-1/4 cups peach preserves1-1/4 teaspoons ground ginger1-1/4 teaspoons ground cinnamon1/4 teaspoon ground nutmegConfectioners’ sugar and sliced peaches, optional
Preparation
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.
