1/2 cup all-purpose flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. ground cloves
4 eggs
1/2 cup sugar
1/4 cup molasses
1/2 cup powdered sugar, divided
1 (16oz.) can cling peach halves
1 (8oz.) pkg. cream cheese
1 tsp grated lemon peel
1 Tbsp. lemon juice
1 tsp. vanilla
1/2 cup heavy cream
Preheat oven to 350 degrees. Line a 10X15X1-inch jelly roll pan with foil. Lightly grease and flour foil. Stir together first 6 ingredients.
In a mixing bowl combine eggs, sugar and molasses. Beat with mixer until thick and light, about 5 minutes. Gently fold in flour mixture. Spoon batter into prepared pan, smoothing top. Bake for 15 minutes. Remove from oven, sift 2 Tbsp. powdered sugar over cake and cover with a cloth towel. Invert cake pan; carefully remove foil. Roll cake, starting from short side. Cool.
Drain peaches, reserve one peach half for garnish. Chop remaining peaches. In a mixing bowl, mix cream cheese with remaining 6 Tbsp. powdered sugar, lemon peel, juice and vanilla. Set aside.
In another bowl, beat heavy cream until stiff peaks form. Fold peaches and cream into cream cheese mixture. Unroll cake. Spread with peach mixture and reroll. Place on serving plate. Slice reserved peach to form a fan garnish.
Yield: 8 to 10 servings.
"Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.~Alice Walker
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