Gingersnap Pound Cake

Name: Gingersnap Pound Cake
Ingredients: FOR THE CAKE:; 3 sticks Margarine; 8 ounces, weight Cream Cheese; 3 cups Sugar; 6 whole Eggs; 3 cups All-purpose Flour; 1 Tablespoon Vanilla; 1 teaspoon Baking Powder; 1 cup Crushed Gingersnap Cookies; _____; FOR THE CREAM CHEESE FROSTING:; 16 ounces, weight Cream Cheese; 1 stick Butter; 4 cups Powdered Sugar; 1 Tablespoon Vanilla

15 ingredients

4 steps

Ingredients

FOR THE CAKE:
3 sticks Margarine
8 ounces, weight Cream Cheese
3 cups Sugar
6 whole Eggs
3 cups All-purpose Flour
1 Tablespoon Vanilla
1 teaspoon Baking Powder
1 cup Crushed Gingersnap Cookies
_____
FOR THE CREAM CHEESE FROSTING:
16 ounces, weight Cream Cheese
1 stick Butter
4 cups Powdered Sugar
1 Tablespoon Vanilla

Directions

1

Preheat oven to 325 degrees for a bundt cake, or 300 degrees for a loaf or mini cakes.
2

In a mixer, cream together the cream cheese and margarine. Add sugar, then eggs, then flour. Add vanilla and beat until mixture is creamy with no lumps.
3

Stir in crushed gingerbread cookies, then set aside. Spoon into your greased and floured desired pan. Bake for about 75 minutes for a bundt cake, 45 minutes for a loaf, or 30 minutes for mini bundt cakes. To check for doneness, stick a toothpick in and if it comes out clean, it's done.
4

To make the frosting, beat cream cheese and butter together until creamy. Slowly add in sugar, then vanilla. Beat on medium-high speed until frosting is creamy with no lumps. Frost cool cakes or melt for 30 seconds and drizzle over the cakes.