Cream Filling for Gingerbread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
1 cup cream cheese, softened |
1 cup dates, chopped |
1/2 cup nuts, chopped |
1/4 teaspoon salt |
cream |
Directions:
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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