Ingredients:
- 2 eggs
- 1 cup sugar granulated
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ - 1 tsp ground ginger
- ½ cup melted butter
-
½ cup buttermilk or sour cream
- ¾ cup white chocolate chips
- 3/4 cup dried cranberries soaked in warm water for 20 minutes, then well drained and towel dried
Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp orange extract or zest of ½ orange (or lemon)
Topping:
- 2 Tbsp white chocolate chips melted
- ⅔ cups dried cranberries soaked in warm water for 20 minutes, then well drained and towel dried
Instructions:
Preheat oven to 350F with the rack in the middle. Spray a 9-inch square baking pan (or a 10- inch round) with nonstick spray OR butter and flour it to prevent the cake from sticking.
To a large bowl add 2 eggs, 1 cup sugar, 2 tsp vanilla and whisk until combined. Add 1 cup flour, ¼ tsp baking soda, ½ tsp baking powder, 1 tsp ground ginger and whisk just until incorporated. Next add ½ cup melted butter and ½ cup buttermilk, whisking after each. Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips.
Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes OR until a toothpick inserted into the center comes out clean. Allow to cool.
In a bowl whisk together 8 oz of room temperature cream cheese, ½ cup of powdered sugar, 1 tsp of vanilla extract and ½ tsp of orange emulsion or zest of ½ lemon until smooth.
Melt 2 tbsp of white chocolate in a microwave for about 30 seconds in 7-second intervals, stirring in between until no lumps until smooth and melted. Transfer to a ziplock bag and snip off the corner.
Spread the Cream Cheese Frosting with a spatula all over the cooled cake. Sprinkle the ⅔ cup of dried cranberries on top. In a zigzag motion drizzle the melted white chocolate. Allow the chocolate to set for about 30 minutes to 1 hour, then cut and serve.
