Ingredients
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
Preparation
Preheat oven to 350°F.
Make cake by beating butter and brown sugar
together with an electric mixer until smooth. Add
eggs, vanilla, ginger, and salt and beat well.
Gradually mix in flour until smooth. Mix 3/4 cup
diced dried cranberries and white chocolate into
the batter by hand. Pour batter into a
well-greased 9x13" baking pan. Use a spatula to
spread the batter evenly across the pan. Bake for
35 to 40 minutes or until cake is light brown on
the edges. Allow cake to cool.
- Make frosting by combining softened cream
cheese, 3 cups powdered sugar, lemon juice and
vanilla extract in a medium bowl with an electric
mixer until smooth. When the cake has cooled, use
a spatula to spread frosting over the top of the
cake.
- Sprinkle 1/4 cup of diced cranberries over the
frosting on the cake.
- Whisk together 1/2 cup powdered sugar, 1
tablespoon milk, and shortening. Drizzle icing
over the cranberries in a sweeping motion or use
a pastry bag with a fine tip to drizzle frosting
across the top of the cake.
- Allow cake to sit for several hours, then
slice the cake lengthwise (the long way) through
the middle. Slice the cake across the width three
times making a total of eight rectangular slices.
Slice each of those rectangles diagonally
creating 16 triangular slices.
