Gingerbread Cake with Cheesecake Filling

By ctozzi

Ingredients

• FILLING
• 8 oz pkg. cream cheese, softened
• 1 cup sugar
• 1/3 cup flour
• 1 egg
• CAKE
• 3 cups flour
• 1/2 cup sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 1 1/2 tsp ginger (recipe calls for 1 tsp)
• 2 eggs
• 3/4 cup milk
• 3/4 cup oil
• 1/2 cup molasses
• 1 1/2 cup chopped walnuts (I didn't add these)
• GLAZE
• 1 cup icing sugar (confectioners, powdered,10 X)
• 1 - 2 Tbls milk

Details

Adapted from grouprecipes.com

Preparation

Step 1

Beat together filling ingredients till smooth. Set aside.
Combine flour, sugar, baking soda, salt and ginger.
In another bowl beat the eggs, milk, oil and molasses until smooth.
Stir into dry ingredients until just moistened.
Fold in nuts if using.
Spoon 1/3 of the batter into a greased and floured 10" bundt pan.
Top with cheese mixture.
Carefully spoon remaining batter over top and spread carefully.
Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Mix together the icing sugar and enough milk to achieve desired consistency.
Drizzle over bread and store in the fridge.

(note: mine came out a little dry, perhaps increase the liquid or less flour, I grind my own flour, batter seemed thick, should be perhaps more runny. mine looked really dark, maybe a little less molasses, and more sugar)