• 2 cups of sugar
• 3/4 cup unsalted butter, slightly softened and cut into pieces
• 1 1/2 teaspoon vanilla
• 1 teaspoon of salt
• 2 tablespoons of full fat milk
• 2 cups flour, plus more to stir in the cranberries to coat completely.
• 2 1/2 cups of 12 oz. cranberries
• 1 (12 cups) butter, softened
• 8 ounces cream cheese, softened
• 3 cups of powdered sugar, add more until the desired consistency is enough to spread over the cake, sifted
• 1 teaspoon of vanilla
°Hand dried cranberries
• 1/2 cup white chocolate chips
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tray. In a small bowl, toss cranberries with handful of flour to coat completely.
2. In a large bowl, beat the eggs and sugar for 5-7 minutes, until the eggs increase in volume and form streaks when the beaters are lifted.
3. Add the butter and vanilla and whisk until combined, for two minutes. Beat in milk and salt. Add the flour, then add the cranberries. Scrape batter into prepared pan.
4. Bake for 1 hour, or until a tester comes out clean (but there may be cranberry juice). cool on wire rack. Run a knife around the cake and remove the mold.
5. Beat the cream cheese and butter with an electric mixer until soft. Mix in the powdered sugar about 1 cup at a time, alternating with the cream, until desired sweetness and consistency is achieved. Mix in vanilla extract.
6. Spread the cake on the surface of the cake, and put the cake in the refrigerator until the decorations are frozen. When ready to serve, melt the white chocolate chips in a bowl as directed on the package. Sprinkle dried cranberries on top and pour white chocolate on top.
7. You can use a spoon to drizzle it over the tops of the berries or you can put it in a small zip-top bag and snip off the corner for an easy “piping bag.”
You may need to camp the cake with foil for the last 15 minutes or so to prevent the surface from turning brown.