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

This delightful cinnamon cake roll is bursting with warm spices and topped with a creamy eggnog glaze. It’s perfect for a special occasion or a sweet afternoon treat.

Ingredients:

Cake:

Instructions:

1. Prepare the Cake: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Beat the eggs until thick and fluffy, then gradually add sugar and continue beating. Stir in oil and vanilla. In a separate bowl, whisk together dry ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 10-12 minutes.

2. Roll the Cake: While the cake bakes, dust a clean kitchen towel with powdered sugar. Once the cake is done, loosen the edges and invert it onto the towel. Carefully peel off the parchment paper and starting from the narrow end, roll the cake and towel together into a log. Let it cool completely on a wire rack.

3. Prepare the Frosting: Beat the room-temperature butter until creamy. Gradually add powdered sugar, then rum and eggnog, beating until smooth and fluffy.

4. Assemble the Cake Roll: Unroll the cooled cake and spread the frosting evenly over it, leaving a border around the edges. Carefully roll the cake back up without the towel. Place the cake seam-side down on a serving platter.

5. Prepare the Glaze: In a small bowl, whisk together powdered sugar and eggnog until a smooth glaze forms.

6. Glaze the Cake: Drizzle the glaze over the cake roll and refrigerate for at least 1 hour before slicing and serving.