Ingredients Jump to Instructions ↓

  1. FOR CAKE BASE: 2 sticks margarine (or butter),softened 1 1/4 cups brown sugar , packed 3 large egg s 1 tsp ground ginger 1 tsp vanilla 1/4 tsp salt 1 1/2 cups flour 1/4 cup minced dried cranberries 1/4 cup Lindt or Perugina white chocolate , coarsely chopped 1/4 cup minced candied ginger FOR FROSTING : 4 oz cream cheese, softened 1 1/2 cups powdered sugar 2 tbsp butter , softened 1 tsp vanilla FOR GARNISH: 2 tbsp minced dried cranberries 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard), melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 and lightly grease a 9x13 pan. Beat butter & sugar together for the cake base, add eggs/vanilla beating until fluffy. Sift together flour, ginger, & salt & then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate & ginger. Spread thick batter in pan & bake for about 20 to 25 minutes or until light golden. When cake is cooled, mix all frosting ingredients together & spread a thin layer over the cake. Immediately sprinkle w/ the minced cranberries. Then use a cake decorating bag of melted white chocolate w/ a tiny decorating tip (like the size used for writing on cakes) & drizzle the chocolate over the cake.


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