recipe from Cooking Cache
Cake
1 cup (2 sticks) butter, softened
1 1/4 cup light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all purpose flour
3/4 cups diced dried cranberries
6 ounces white chocolate, cut into chunks
To make the cake
1 1/4 cup light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all purpose flour
3/4 cups diced dried cranberries
6 ounces white chocolate, cut into chunks
To make the cake
Preheat oven to 350 F.
Make the cake by beating the softened butter and brown sugar together with an electric mixer until smooth.
Add the eggs, vanilla extract, powdered ginger, salt and beat well.
Gradually mix in flour until smooth.
Mix the 3/4 cup dried cranberries and white chocolate into the batter by hand.
Pour batter into a well greased 9x13 inch baking pan and use a spatula to spread the batter evenly across the pan.
Bake for 30-40 minutes or until cake is light brown on edges. Allow cake to cool.
After putting frosting and icing on bars, allow to sit for several hours and then cut into bars.
Make the cake by beating the softened butter and brown sugar together with an electric mixer until smooth.
Add the eggs, vanilla extract, powdered ginger, salt and beat well.
Gradually mix in flour until smooth.
Mix the 3/4 cup dried cranberries and white chocolate into the batter by hand.
Pour batter into a well greased 9x13 inch baking pan and use a spatula to spread the batter evenly across the pan.
Bake for 30-40 minutes or until cake is light brown on edges. Allow cake to cool.
After putting frosting and icing on bars, allow to sit for several hours and then cut into bars.
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Lemon Frosting
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
To make the frosting
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
To make the frosting
Make the lemon frosting by combining the softened cream cheese, 3 cups of powdered sugar, lemon juice, and vanilla extract in a medium bowl with an electric mixer until smooth.
When the cake has fully cooled, use a spatula to spread the frosting over the top of the cake.
Sprinkle the 1/4 cup of diced dried cranberries onto the frosting.
When the cake has fully cooled, use a spatula to spread the frosting over the top of the cake.
Sprinkle the 1/4 cup of diced dried cranberries onto the frosting.
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Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
To make the icing
For the drizzled icing, whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. 1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
To make the icing
Drizzle the icing over the cranberries and lemon frosting in a sweeping motion or with a pastry bag.
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