Gingersnap Pound Cake

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

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.

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.

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.