If you are a regular at Starbucks during the holidays: you know pumpkin and peppermint lattes, gingerbread mochas, and cranberry bliss bars. You know…the triangle cut iced wonderful bars of cranberry deliciousness. Well, here is my take. They turned out very moist and not as dry and crumbly as Starbucks…probably because these were freshly made.
2 sticks unsalted butter, softened
1 1/4 cups light brown sugar, packed
3 eggs, room temp
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup dried cranberries
6 ounces white chocolate chips,
4-ounces 1/3 less fat cream cheese, softened
3 cups powdered sugar, sifted
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/3 cup dried cranberries
Cream sugar and butter. Add eggs and vanilla. Combine dry and add to the creamables. Fold in cranberries and chocolate. Bake at 350 in a well-greased 9×13 pan (I also used foil to line the pan, then sprayed it) for 35-40 minutes.
Remove and let cool, completely. Cream the frosting ingredients together and top on the cooled cake. Before the frosting dries, sprinkle the dried cranberries on top.