Cranberries! I was really excited to discover that we were going to be cooking with cranberries as a secret ingredient. Not only are they great for us, they taste great, too.
Julie and I were on the same wavelength this week—both of us had cakes on the brain! You’ve had your yummy cranberry cheesecake—now you can have some cranberry cake for dessert! :) It’s okay—remember how good those cranberries are for you!
I like the way this cranberry cake looks on a plate—sort of candy cane-esque.
Christmassy Cranberry Cake
- 2 sticks softened butter
- 1 1/4 cups packed light brown sugar
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 1/2 teaspoons orange extract
- 1/4 teaspoon salt
- 1/2 cup diced dried cranberries
- 1/3 cup of chopped candied ginger
- 6 ounces white chocolate (cut in chunks)
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 4 teaspoons lemon juice
- 1/2 teaspoon orange extract
- 1/4 cup diced dried cranberries
- Grated lemon rind
Preheat oven to 350 degrees.
Beat butter and brown sugar with an electric mixer until smooth. Beat in eggs, vanilla, ginger, and salt.
Slowly mix in your flour (until it’s nice and smooth.)
Mix in (by hand) white chocolate, candied ginger, and 1/2 cup diced dried cranberries.
Grease a 10 x 15 inch pan. Pour batter into the pan and cover the bottom of the pan.
Bake for 30 to 35 minutes. Your cake will have light brown edges.
Let your cake cool while you prepare the frosting and icing.
Frosting: Mix together cream cheese, powdered sugar, lemon juice, and orange extract with your mixer.
Spread the frosting over the cooled cake.
Sprinkle diced cranberries on the top.
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams
But we’re going to have another Iron Chef contest !Check back soon for more details!