Total Time
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.

Ingredients Nutrition


  1. Beat the cream cheese and add enough cream to give it a light, soft, and spreadable consistency.
  2. Mix in remaining ingredients.
  3. Split hot gingerbread, spread mixture between halves, and serve immediately.

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