BRUNCH / DESSERT
Total Time: 45 mins
Prep Time: 5 mins
Bake Time: 40 mins
Yield: 6-8 servings
INGREDIENTS
for the cake
- 2 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground ginger
- ½ cup melted butter
- ½ cup buttermilk or sour cream
- ¾ cup dried cranberries (soaked in warm water for 15 minutes, drained & dried)
for the frosting
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Zest of ½ orange
- 2/3 cup dried cranberries (soaked & dried)
DIRECTIONS
- Spray a 9-inch baking pan with nonstick spray or butter and flour. Set aside.
- In a large bowl, beat 2 eggs, 1 cup sugar, 2 tsp vanilla until combined.
- Add 1 cup flour, ¼ tsp baking, ½ tsp baking powder, 1 tsp ground ginger and whisk until just incorporated. Fold in ¾ cup cranberries.
- Pour into prepared 13x9 baking dish and spread evenly.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
- In a small bowl, whisk together the cream cheese, powdered sugar and orange zest until smooth.
- Spread over cooled cake and top with the dried cranberries.