Gingersnap Pound Cake Recipe

Name: Gingersnap Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2442

kcal

Calories

Fat

359

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 3 sticks Margarine, 8 ounces, weight Cream Cheese, 3 cups Sugar, and more.

Yes, Gingersnap Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Pound Cake

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