Serving Size:Serves 10
2 sticks butter, softened
1 1/4 cups light brown sugar, packed
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 3/4 cup all-purpose flour
1 cup dried cranberries
1/2 pound white chocolate, chunked
1 package Brennan’s Cream Cheese, softened
4 cups powdered sugar
1 teaspoon lemon juice
3 teaspoons orange juice
1/4 teaspoon vanilla extract
1/2 cup dried cranberries
2 Tablespoons grated orange peel/zest
Adapted From: Jill Drury
This recipe was the winner of our November 2010 Cranberry recipe contest. Yummy!
Preheat oven to 350F. Mix butter and brown sugar together until smooth. Add eggs, vanilla, and salt. Mix well. Gradually mix in flour until smooth. Mix dried cranberries and white chocolate chunks into the batter and pour into a well-greased 9×13; baking pan. Spread the batter evenly across the pan and bake for 40 minutes or until top is light brown on the edges. Allow cake to cool.
Mix frosting by combining softened cream cheese, powdered sugar, lemon and orange juice and vanilla in a medium bowl. When the cake has cooled, frost. Top with dried cranberries and orange zest peel. Refrigerate before cutting.