Prep 15 mins
Cook 0 mins
A luscious old fashioned cake filling perfectly suited for hot gingerbread right out of the oven or for spice cake from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- Beat the cream cheese and add enough cream to give it a light, soft, and spreadable consistency.
- Mix in remaining ingredients.
- Split hot gingerbread, spread mixture between halves, and serve immediately.