• Preheat oven to 350 degrees F. and grease and line a 9 x 13 inch pan with parchment paper.
• Beat butter and sugar together until fluffy; add vanilla and eggs one at a time, beating well after each addition. Sift together flour, ground ginger and salt and beat in until fully incorporated. Batter will be thick.
• Fold in cranberries, chocolate and ginger. Spread the batter in the pan and bake for about 30 minutes or until light golden. Cool cake on wire rack and turn out.

Make frosting:

• Beat butter and cream cheese together until fluffy; beat in lemon zest, vanilla, and salt; add the confectioners’ sugar a little at a time until the frosting reaches a spreadable consistency. Spread evenly over the cake and scatter cranberries over top.
• To make the drizzle melt white chocolate in a double broiler or in the microwave; once it is smooth, use a spoon and drizzle over top of the cake.
• Cake is easier to cut when slightly chilled; cut into squares, then triangles.