Introduction

This Gingerbread Yule Log combines the warm spices of gingerbread with a luscious spiced meringue buttercream and crunchy pecan praline. It’s a festive dessert perfect for holiday celebrations and sure to impress your guests with its rich flavors and beautiful presentation.

A rolled cake log sits on a wooden board with two thick slices cut, showing a soft, light brown sponge cake layered with white creamy filling spiraled inside. The cake’s outside is covered with a smooth white frosting, topped with pieces of crunchy nuts and translucent yellow candied fruit bits running along the top center. To the right, one slice rests on a white plate, with more candied fruit and nuts attached to the frosting edge. The background has blurred green pine branches and green-and-white patterned Christmas ornaments, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g/1oz unsalted butter
4 medium eggs
50g/1¾oz light brown soft sugar
75g/2¾oz caster sugar
1 tbsp black treacle
100g/3½oz plain flour
25g/1oz ground almonds or ground hazelnuts
½ tsp baking powder
1 tsp ground ginger
1 tsp mixed spice
½ tsp ground cinnamon
Pinch of salt
50g/1¾oz caster sugar (for pecan praline)
50g/1¾oz lightly toasted pecans or hazelnuts
175g/6oz caster sugar (for buttercream)
3 egg whites
250g/9oz unsalted butter, softened and diced
3 pieces stem ginger in syrup, drained and finely chopped, plus 2 tbsp syrup

Instructions

Step 1: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 23x33cm (9x13in) Swiss roll tin with baking paper.
Step 2: Melt the butter and set aside to cool slightly. In a large bowl or mixer, whisk the eggs, both sugars, and treacle on medium-high speed until the mixture triples in volume, becomes thick, pale, and leaves a ribbon trail when the whisk is lifted.
Step 3: Sift the plain flour, ground almonds or hazelnuts, baking powder, ground ginger, mixed spice, cinnamon, and salt into the bowl. Gently fold the dry ingredients into the egg mixture with a large metal spoon.
Step 4: Pour the melted butter around the inside edge of the bowl and gently fold it in. Pour the batter evenly into the prepared tin and spread level with the back of a spoon.
Step 5: Bake on the middle shelf for about 12 minutes until the cake is well risen and springs back when touched. Let the cake rest in the tin for 2 minutes.
Step 6: Turn the cake out onto a clean sheet of baking paper, then peel off the lining paper. Starting from a longer edge, roll the cake up with the baking paper inside and set aside to cool completely.
Step 7: To make the pecan praline, line a tray with baking paper. In a small saucepan, combine sugar and 2 teaspoons water over low heat. Without stirring, let sugar dissolve, then boil while swirling the pan until amber caramel forms.
Step 8: Add the toasted nuts, stir to coat, and cook for 30 seconds more. Pour onto the lined tray and let harden. Break into chunks and pulse in a food processor until finely chopped. Store airtight until needed.
Step 9: For the spiced meringue buttercream, set a heatproof bowl over simmering water, ensuring it doesn’t touch the water. Add sugar, egg whites, 1 tablespoon water, and a pinch of salt. Whisk until sugar dissolves and mixture is foamy.
Step 10: Continue whisking over the heat for about 4 minutes until mixture thickens, triples in volume, turns bright white, and is hot to touch. Transfer to a mixer bowl and beat on medium-high for 4 minutes until thick, stiff, glossy, and cold.
Step 11: Gradually add the softened butter to the meringue while beating until smooth. Add cinnamon and stem ginger syrup, whisk to combine.
Step 12: Carefully unroll the cooled sponge and spread 3 tablespoons of buttercream evenly over the top. Sprinkle with 2 tablespoons praline and two-thirds of chopped stem ginger.
Step 13: Roll the cake tightly into a Swiss roll, place on a tray, and chill in the fridge for 15 minutes.
Step 14: Transfer the cake to a serving board. Cover the top and sides with the remaining buttercream, smoothing the sides and creating swirly patterns on top with a palette knife.
Step 15: Scatter with remaining praline and stem ginger. Chill for 20 minutes before slicing and serving.

Tips & Variations

Use ground hazelnuts instead of almonds for a slightly different nutty flavor in the sponge.
Lightly toast the nuts before making the praline to enhance their flavor.
If you don’t have stem ginger, crystallized ginger can be chopped and used instead.
For a vegan version, substitute the buttercream with a dairy-free frosting and experiment with aquafaba meringue.

Storage

Store the yule log covered in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Leftover slices can be kept in an airtight container in the fridge and enjoyed within 2 days. Avoid freezing as it can affect the buttercream’s texture.

How to Serve

A light brown cake roll with three visible layers is shown, each layer alternating between soft cake and white creamy filling. The roll is covered in a thick, textured white cream frosting with pieces of golden caramelized nuts and translucent yellow candied fruit scattered on top. Two slices are cut and placed on a dark wooden board, with one slice served on a white plate stacked with two other plates. The setting includes two forks with wooden handles next to the plate and a blurred decorative pine branch with green and white Christmas ornaments in the background. The surface has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake and roll the sponge a day in advance. Wrap it tightly in cling film and store at room temperature. Assemble with buttercream and praline just before serving for the freshest taste.

What can I use if I don’t have black treacle?

You can substitute black treacle with molasses or dark corn syrup. Both provide a similar deep sweetness and color to the cake.