Gingerbread yule log from Smitten Kitchen by Deb Perelman

  • white chocolate chips
  • cranberries
  • Show all ingredients...

  • EYB Comments

    Can substitute treacle for molasses, and sour cream for mascarpone.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute treacle for molasses, and sour cream for mascarpone.

  • hirsheys on December 29, 2020

    We didn't love this one, finding it all a bit too sweet and the flavors to be a bit too disparate. Definitely a showstopper, but we prefer other gingerbread recipes.

  • Barb_N on December 27, 2020

    After our neighborhood bakery closed, I was faced with making my own bouche de noel for Christmas- welcome to 2020. This recipe seemed doable with a flavor profile that appealed. After emergency delivery of a jellyroll pan, I was ready. This is an absolute showstopper, without the need to make meringue mushrooms! I had never made a rolled cake, but the batter has different properties. It took at least 6 more minutes to bake (which is a lot when bake time is 8 minutes); one minute it looked raw, then it puffed up & fell when the oven door was opened, setting perfectly. One quibble; it does not do well made in advance as the dark gingerbread color bleeds into the whipped cream turning it brown. I garnished it with sugared cranberries and rosemary.

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