I don’t mind telling you, I LOVE gingerbread. It’s conjures up visions of childhood wonders, snow capped mountains, sleigh bells, warm scarves and cozy fires. Nothing says winter holidays like gingerbread! Baking gingerbread has an aroma like nothing else in the world. Whether it be in the form of cupcakes, cookies, or a spongy cake roll like this, I could never refuse a great gingerbread.
This gingerbread cake is soft and spongy, which makes it easy to form into a roll. The cake stays moist, but not at all wet, and continues to taste great even after a few days. Beyond that, we have no idea because it didn’t last that long! We usually share our new treats with various groups of taste testers, but this particular cake never got outside the family. It is just too good to give up! The gingerbread bakes up quickly, is easy to make, and hard to mess up. The simple cream cheese filling is a dream to whip up and very easy spread on the cake. You really should make this Gingerbread Roll and let me know what you think! Can you tell we love this cake?!
The Gingerbread Roll is best served with just a sprinkle of powdered sugar on top. There’s no need for heavy icing or nuts; the pure, simple taste of gingerbread is perfect all by itself.
The cake recipe includes chopped crystallized ginger. Don’t skip adding this ingredient if you can help it. The crystallized ginger adds a wonderful bite without overpowering the rest of the cake. You can find it in the spice section of your local grocery store. Enjoy!
Here are a few more gingerbread recipes you might enjoy:
Gingerbread Truffles ~ from Recipe Girl Iced Gingerbread Bars ~ from Averie Cooks Gingerbread Whoopie Pies ~ from Saving Room for Dessert Copycat Starbucks Gingerbread ~ from The View from Great Island
