1 cup unsalted butter, melted (2 sticks)
1 1/4 cups firmly-packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup minced dried cranberries (you really need to mince the berries. I whiz them in the food processor for a minute. You want tiny bits but not a paste.)
1 1/2 ounces white chocolate (such as Ghirardelli brand) chips
The remaining white chocolate chips melted with 1/4 C butter
1 cup sifted powdered (confectioners) sugar
Enough half and half or cream to make the mixture spreadable
Preheat oven to 350 degrees F. Line a 9-by-13-inch pan with parchment paper and then grease the paper, or use treated foil. These are sticky.
To make cake: In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; continue mixing until light. Sift together flour, ground ginger and salt; add to the butter-sugar mixture. Continue mixing until flour is incorporated. Fold in dried cranberries and chocolate. Spread the batter in the prepared pan and bake for about 20 to 25 minutes, or until golden brown. Remove from oven and cool completely in pan.
While it’s still slightly warm, use an offset spatula or the back of a large spoon to uniformly spread the frosting onto top of cake.
To serve, slice the cake lengthwise down the center, making two long rectangles. Cut each rectangle into four equal portions; slice each of these in half diagonally and then again if you want smaller portions.