Hands down, the perfect Christmas cake! Confession: I eat it at other times too!



For the Cake:

3/4 cup flour

2 tablespoons vegetable oil

3 eggs

3/4 cup sugar

1 tablespoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/8 teaspoon cloves

Powdered sugar for rolling

For the Frosting:

5 cups powdered sugar

1/4 cup eggnog

1/2 cup unsalted butter, room temperature

1/2 tablespoon white rum or 1 teaspoon rum extract

For the Glaze:

1 1/2 cups powdered sugar

2 tablespoons eggnog


Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper or foil and grease it.

Beat the eggs and sugar until combined. Stir in the vegetable oil and vanilla extract.

In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, and cloves.

Gradually mix the dry ingredients into the wet ingredients to form a smooth batter.

Spread the batter evenly in the prepared pan. Bake for 9-10 minutes.

Lay out a towel dusted with powdered sugar. After baking, flip the cake onto the towel, roll it up, and let it cool.

For the frosting, beat the butter, then gradually add powdered sugar, rum, and egogn.

Once the cake is cooled, unroll it, spread the frosting, and roll it back up.

Make the glaze by mixing powdered sugar and eggnog. Pour it over the cake, sprinkle with cinnamon, and let it set before serving.

This Cinnamon Cake Roll is an ideal choice for an afternoon treat or as a standout dessert for special occasions. Its flexibility in terms of fillings and toppings makes it a versatile and universally appealing dessert. Enjoy the harmonious blend of sweet and spicy flavors in every slice!