Found this recipe in a FOODday several years ago:Cake:
1 cup unsalted butter, at room temperature
1 1/4 cups firmly packed light brown sugar
3 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp ground ginger
1/4 tsp salt
1/2 cup minced dried cranberries
1 1/2 oz white chocolate, chopped
1/4 cup minced crystallized ginger
Frosting:
8 oz cream cheese, at room temperature
3 Tbs unsalted butter, at room temperature
1 cup plus 3 Tbs powdered sugar
1/2 tsp vanilla
1/8 tsp grated lemon zest
Pinch of salt
1/3 cup minced dried cranberries
Drizzle:
1 oz white chocolate
1/4 cup sifted powdered sugar
1 tsp milk
Preheat over to 350
Line a 9x13 pan with parchement paper, and lightly greased (or spray Pam) the paper
To make the cake:
Cream together butter and sugar
Add eggs and vanilla
Sift together flour, ground ginger and salt; add to butter mixture until well incorporated
Fold in dried cranberries, white chocolate, and minced ginger
Spread the batter in the prepared pan
Bake for 20-25 minutes, or until golden brown
Let cool completely in the pan
To make the frosting:
Mix together cream cheese, butter, powdered sugar, vanilla, lemon zest and salt until well mixed
Remove cake from pan and trim edges until cake is uniformly flat
Spread frosting onto top of cake
Sprinkle minced cranberries over top
Refrigerate for 1 hour
To make the drizzle:
Microwave white chocolate in glass bowl, in 15 second increments, stirring after each
Once fully melted, whisk in powdered sugar and milk
Scrape into a sturdy plastic bag, cut a tiny piece off the corner, and squeeze to drizzle decoratively over cake
To serve, slice the cake lengthwise down the center
Cut each rectangle into 4 equal portions, and slice each of these diagonally
Enjoy!
***LOVE these! It seems overwhelming at first, because there are so many steps, but really it's pretty easy! So much better than the Starbucks version, and I love knowing exactly what is in my treat! We cut them even smaller, because they are so rich!***
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