3/4 cup (1-1/2 sticks) butter, softened
1-1/4 cups light brown sugar, packed
2 tablespoons minced crystallized ginger
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
3/4 cup diced dried cranberries
4 ounces white chocolate, cut into chunks
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Preheat oven to 350 degrees F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour and baking powder until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on top. Allow cake to cool.
Combine frosting ingredients in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake. Sprinkle 1/4 cup diced cranberries over the frosting on the cake.