Lemon-Cream Spice Cake

By Iggy

Ingredients

• 1 box (10-14 ½ ounces) gingerbread cake and cookie mix
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese
• 3/4 cup prepared lemon curd – lemon leaves for garnish

Preparation

Step 1

Preheat oven to 350F. Grease 15 ½ by 10 ½ jelly-roll pan. Line pan with waxed paper or kitchen parchment; grease paper.

Prepare gingerbread mix as label directs for cake. Stir in walnuts. Spread batter in prepared pan. Bake 10-11 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

When cake is cool, prepare lemon-cream filling; In small bowl, with mixer at medium speed, beat cream cheese until smooth. Add lemon curd and beat just until blended. (Do not overmix; filling will be too loose.)

Assemble cake: Invert cake onto large cutting board. Carefully peel off waxed paper and discard. Cut cake crosswise into 4 equal rectangles. Place one cake rectangle on platter; top with one-fourth (heaping 1/3 cup) lemon filling. Repeat with remaining cake and filling. If not serving cake right away, cover cake loosely with plastic wrap and refrigerate up to 2 days. Garnish with lemon leaves to serve.