In a mixing bowl, using the paddle attachment, cream butter and brown sugar together until blended and smooth. Beat in the eggs, ginger, orange extract and salt. Blend until smooth.
In a medium bowl, mix together the flour and baking powder. Then slowly add to the creamed butter mixture, blending until fully mixed.
Stir in the dried cranberries and white chocolate.
Using a spatula, spoon into two small 6 inch cake pans or one 9×9 square baking pan. Smooth the batter with the spatula. The batter will not be very deep, only 1/2? – 3/4” in the pan.
Bake for about 12-15 minutes or until a toothpick pushed into the center comes out clean. Allow the cakes to cool completely on a wire rack.
In a mixing bowl, using the whisk attachment, to make the icing by blending the cream cheese and icing sugar together. Mix in lemon juice and vanilla until blended.
Ice the two cooled cakes, then press dried cranberries into the top. Sprinkle candy cane bits if desired.
Prepare the glaze by whisking the icing sugar and milk together. Drizzle over the two iced cakes.
Refrigerate to set then cut to serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/11/14/a-cranberry-bliss-bar-tryst/