Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!


Search for recipes

                      regional influences:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Jennifer Giblin created elegant desserts at New York City's Eleven Madison Park and Tabla. Now at Blue Smoke, she excels at homespun recipes like this gingerbread roll. A riff on a bûche de Noël, it combines tender ginger cake with a tangy cream-cheese filling.

                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 3/4 tsp allspice, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 12 oz crème fraiche
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No two 4 inch cinnamon stick
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 2 tbsp apple cider
                                                                  • Yes No powdered sugar
                                                                  • Yes No pecans cranberries
                                                                  • MAKE THE CAKE Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
                                                                  • In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
                                                                  • Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
                                                                  • MEANWHILE, MAKE THE FILLING In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners' sugar until still. Fold the cream cheese into the crème fraîche.
                                                                  • Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll-style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
                                                                  • MAKE THE SAUCE In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
                                                                  • Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll with the pecans and cranberries and serve with the butter-rum sauce.
                                                                  Yields: 9
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.