Oh, Oh, Oh It’s Magic
If you want something other than pie after Thanksgiving dinner, this is a gorgeous, delicious alternative.
WAIT!!! Who doesn’t want pie for Thanksgiving?
So, if you want something ALONG with your pie for Thanksgiving, this is the dessert for you.
The molasses spice swirls on this beautiful cake are baked right in. They are piped, frozen, and then covered with cake batter before it goes in the oven.
If you’ve never made a cake roll before, don’t worry. All you need it a “jelly roll” pan (that’s a 10-by-15-inch rimmed baking sheet, pretty easy to find at the store), and a clean cotton tea towel. The warm cake gets rolled in the tea towel to cool and it forms the round shape. Gently unroll it to fill and then roll up again.
Take a look at these how-to images, feel your confidence build, and then bake.
1– With the thicker molasses batter, pipe designs onto the parchment. I like swirls, but you could do any design.
2– After the design has been frozen, quickly spread pumpkin batter evenly in the pan, right over the swirls.
3– Roll the warm cake in a clean towel. As it cools, it will hold the spiral shape.
4. When cake is cool, unroll and spread with the Toffee Cream Cheese Filling and gently roll back up. Set on serving platter, seam-side down.
Let’s talk about the most important thing you should remember when making this cake. When you turn it out and roll it in the towel, the design should be facing down on the towel! This ensures the swirls show up on the outside of the cake when you serve it.
The pretty swirl pattern looks complicated but it’s easy to pull off!
- 1 cup plus 3 tbsp all-purpose flour
- 1 tsp baking powder
- ¾ tsp cinnamon
- 1 tsp ginger
- ½ tsp allspice
- ½ tsp salt
- 4 large eggs
- 1¼ cups granulated sugar
- ¾ cup pumpkin puree
- 1 tsp lemon juice
- 2 tbsp molasses
- 6 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- 1¼ cups confectioners’ sugar
- ¼ cup Heath Bits or other toffee, finely chopped
- ¼ cup finely chopped pecans
- ⅔ cup heavy cream
- In a mixer beat the eggs and sugar on high speed until fluffy, 4 min. Sir in the pumpkin puree and lemon juice, then the flour mixture, scraping the bowl to incorporate completely.
- Place ¼ cup of the batter in a small bowl and stir in molasses and the 3 tbsp flour. Transfer to a piping bag fitted with a #3 plain tip. Pipe swirl designs onto the parchment in the pan. Freeze until solid, about 20 min. Spread remaining pumpkin batter over frozen designs, smoothing the surface. Work quickly so the swirls don’t get warm.
- Bake until cake springs back when touched, 16 to 17 min. Run a knife around the edges and turn cake onto a wire rack. Gently remove parchment, then turn cake onto a tea towel, design side facing down. Dust the top of the cake with extra flour to prevent sticking. Starting at the short end, roll the cake to form a log, wrapping with the towel as you roll. Allow to cool in the towel.
- Gently unroll cooled cake, remove from towel and spread with filling. Re-roll and place seam-side down on a serving platter. Cover with plastic wrap and chill 1 hr or until ready to serve.
Recipe by Tara Bench
Original published in
Ladies’ Home Journal Nov 2013
Photography David Malosh
Food Styling Christine Albano
Prop Stylist Jen Everett