Peachy Gingerbread Cake Roll

• 4 large eggs
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1/4 cup water
• 3 tablespoons butter, melted
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Confectioners' sugar
• 2 packages (8 ounces each) plus 3 ounces cream cheese, softened
• 1-1/4 cups peach preserves
• 1-1/4 teaspoons ground ginger
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Confectioners' sugar and sliced peaches, optional

1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2. 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.
3. Bake at 350u0b0 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.
4. 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.

eggs, sugar, brown sugar, water, butter, molasses, vanilla, flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, salt, confectioners, cream cheese, peach preserves, ground ginger, ground cinnamon, ground nutmeg, confectioners

Taken from www.tasteofhome.com/recipes/peachy-gingerbread-cake-roll/ (may not work)