Lemon-cream Spice Cake
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 1 (14 ounce) box gingerbread cake mix
- 1 cup chopped walnuts (4 oz)
- 8 ounces cream cheese, softened
- 3⁄4 cup prepared lemon curd
directions
- Preheat oven to 350.
- Grease a 15 1/2 x 10 1/2" jellyroll pan, line it with parchment and grease the parchment.
- Prepare gingerbread as directed on the box for a cake.
- Stir in the walnuts and spread the batter in the pan.
- Bake 10 to 11 minutes or'til a toothpick inserted in the center comes out clean.
- Cool cake in the pan on a wire rack.
-
When the cake is cool, prepare the lemon-cream filling as follows:
- Beat cream cheese in a bowl with a mixer at medium speed until it's smooth.
- Add the lemon curd and and beat just'til blended.
- (DON'T overmix-- this will make the filling too loose.).
- To assemble the cake invert it onto a large cutting board and peel off the parchment.
- Cut the cake crosswise into 4 equal rectangles and place 1 rectangle on a platter.
- Top with one fourth (a heaping 1/3 cup) of the lemon filling, and repeat with remaining cake rectangles and lemon filling.
- If not serving right away cover loosely with plastic wrap and refrigerate up to 2 days.
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