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Preheat oven to 350F.
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Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt and beat well. Gradually mix in flour until smooth. Dice cranberries.
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Add ¾ cup cranberries and white chocolate chunks to batter and fold in. Pour batter into a well-greased 9 x 13 baking pan, spread evenly. Bake for 35 minutes or until cake is lightly browned on the edges. Allow to cool.
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Make frosting by combining cream cheese, icing sugar, lemon juice and vanilla in a medium bowl with electric mixer until smooth. Frost cooled cake, using spatula to spread evenly
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Sprinkle ¼ cup diced cranberries over freshly frosted cake
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Whisk together ½ cup icing sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries.
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Chill cake in refrigerator for several hours before slicing. Serve cold.