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Instructions |
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Preheat oven to 350. Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped cranberries and white choc chunks into the batter by hand. Pour the batter into a lightly greased 9X13 pan. Use a spatula to spread the batter evenly across the pan. Bake for 25-30 min, or until the cake is lightly browned on top. Allow the cake to completely cool.
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Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with and electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.
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Sprinkle 1/4 cup of the chopped cranberries over the frosting on the cake.
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Make the drizzled icing by whisking together powdered sugar, milk and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastice sotrage bag with the icing and cut off the tip of one corner.
Cover the cake and let it chill in the fridge for a couple of hours, then slice the cake length wise 3 times then width wise 4 times then cut each square at a diagonal to create triagular slices.
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Originally Submitted
12/10/2011
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