Gingerbread Yule Log

🧂 Ingredients

• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup brown sugar
• 1/2 cup molasses
• 2 teaspoons unsalted butter

  (melted)
• 1 teaspoons vanilla extract
• 1 tablespoons spiced rum

  (see notes)
• 8 ounces cream cheese

  (room temperature)
• 3 cups powdered sugar
• 2-3 tablespoons heavy cream

Instructions

• 1 Preheat oven to 350°F.
• 2 Line a standard size half sheet pan [https://amzn.to/3yznenY] (approximately 12
  x 18 x 1 inches) with parchment paper [https://amzn.to/3CRxo5L] and spray with
  cooking spray. Ensure that the parchment paper extends about two inches longer
  on the each end.
• 3 In a small bowl combine the flour, baking powder, ginger, cinnamon, cloves,
  nutmeg and salt. Set aside.
• 4 Add the eggs and brown sugar to the bowl of an electric mixer fitted with a
  paddle. Beat on high speed for 4-6 minutes or until light and fluffy.
• 5 Slowly mix in the molasses, melted butter, and vanilla extract.
• 6 Reduce the speed to low and gradually add the flour mixture until just
  incorporated, being careful not to over-mix.
• 7 Pour the batter into the prepared pan and spread out evenly with a spatula.
• 8 Place the cake into the oven and bake for 9 to 11 minutes, or until the middle
  of the cake springs back when lightly touched.
• 9 Remove the cake from the oven and fold one end of the parchment over the cake
  and roll up. Place the rolled cake on a cooling rack and cool completely, about
  an hour.
• 10 In the bowl of an electric mixer fitted with a paddle, beat the rum and cream
  cheese together on high speed until soft and smooth. Reduce the speed and mix in
  the powdered sugar.
• 11 Add 2 tablespoons of the heavy cream a little at a time until you reach a medium
  stiffness that can still easily be spread.
• 12 Unroll the cooled cake and spread half of the frosting over the cake, then
  re-roll it back up. Transfer to a serving plate.
• 13 Cover the outside of the cake with the remaining frosting and using a fork, drag
  along the icing to create a bark-like appearance.
• 14 To decorate, sprinkle with cinnamon sugar and add cranberries, rosemary and
  pinecones where desired.

Nutrition Info