Name: Ginger-Pecan Roulade with Honey-Glazed Pecans
Cook time: 1 1/4 hr
Total time: 2 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for brushing pan; 3/4 cup pecans, toasted and cooled; 1/4 cup cake flour (not self-rising) plus additional for dusting; 1 tablespoon unsweetened cocoa powder plus additional for dusting; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 5 large eggs, separated; 1/3 cup packed dark brown sugar; 1/3 cup unsulfured molasses; 1 1/4 cups heavy cream; 1 tablespoon granulated sugar plus additional for sprinkling; 1/2 cup chopped crystallized ginger; Honey-glazed pecans

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Ginger-Pecan Roulade with Honey-Glazed Pecans

This cake is actually better when prepared ahead and chilled overnight— it allows the flavors to fully develop and the cake layer to absorb more of the cream. Top the roulade with more cream, pecans, and crystallized ginger just before serving.

Cooks' notes:

• Cake layer can be made 2 days ahead and kept, wrapped well in plastic wrap, at room temperature.
• Roulade may be filled and rolled 1 day ahead, then chilled, covered.

Recipe notes

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