5/5
(1 Votes)
Ingredients
- For Cake Base:
- 2 -2 sticks butter, softened
- 1 1/4 -1 1/4 c packed brown sugar
- 3 -3 large eggs
- 1 -1 tsp ground ginger
- 1 -1 tsp vanilla
- 1/4 -1/4 tsp salt
- 1 1/2 -1 1/2 c all purpose flour
- 1/4 -1/4 c chopped dried cranberries
- 1/3 -1/3 c Baker’s White Chocolate, chopped
- For Frosting:
- 4 -4 oz softened cream cheese
- 1 1/2 -1 1/2 c powdered sugar
- 2 -2 tbsp butter, softened
- 1 -1 tsp vanilla
- 1/3 -1/3 c cranberries
Preparation
Step 1
preheat oven to 350 and lightly grease a 9×13 pan.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Sprinkle with cranberries. Cut in to triangle pieces.