Spicy Pecan Roll with Eggnog Ice Cream

note to uploaders - this recipe has been retired by me because there are some missing steps in the method, the ingredients are out of order[, it's a recipe from a show that doesn't air anymore. lk]

Total Time:
26 min
Prep:
15 min
Cook:
11 min

Yield:
12 servings

Ingredients
  • 4 ounces pecans, finely ground to yield 1 3/4 cups
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon powdered instant espresso
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon finely ground pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon powdered cloves
  • 6 large eggs
  • 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 pints ice cream, preferably vanilla, eggnog, pumpkin, or rum raisin
  • 1/3 cups unsifted powdered sugar
  • note to uploaders - this recipe has been retired by me because there are some missing steps in the method, the ingredients are out of order, it's a recipe from a show that doesn't air anymore. lk
Directions

Adjust rack in lower third of oven and preheat oven to 350 degrees F.

Line a 10 by 15-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang at each short end; do not grease.

Mix the ground nuts with cocoa, spices, salt and pepper in a small bowl. Rest the bowl in a hot water bath (hot to the touch, about 120 degrees) and whisk until slightly above body temperature (100 degrees). Remove bowl from the water bath and using a heavy-duty mixer, whip mixture, preferably with a whisk attachment at medium speed until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla extract in the final minutes of whipping. Fold in half of the ground pecan mixture until incorporated and then fold in the remaining half. Pour the batter into the prepared pan and spread it evenly. Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center.

Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan. Lift the cake by the foil overhang to remove from pan and transfer to a wire rack to cool. Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools. Cool for 30 to 60 minutes.

Lift the cake in its foil off the wire rack to the work surface. Allow ice cream to soften. Spread it evenly over the cake with an offset metal spatula all the way to the edges except for one of the long edges of the rectangle, leave about an inch before reaching that edge. Starting with the opposite long edge of the cake, roll the cake off of its foil until it forms the shape of a log. Wrap the roll securely in aluminum foil and freeze. Remove cake from freezer 30 minutes before serving. Remove foil and slice with a serrated knife. Sprinkle with powdered sugar before serving.

note to uploaders - this recipe has been retired by me because there are some missing steps in the method, the ingredients are out of order, it's a recipe from a show that doesn't air anymore. lk


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