• 1 pkg. Effie's Ginger Biscuits
• 2 c. flour
• 1/2 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cardamom
• 1/4 t. ground nutmeg
• 1 1/2 t. baking powder
• 1/2 c. (1 stick) butter, softened to room temperature + 1/4 c. cold butter, cut into cubes
• 2 t. vanilla extract, divided
• 3/4 c. sugar
• 1 egg
• 1/2 c. whole milk
• 2 c. fresh or frozen cranberries

Preheat oven to 350F.

Butter a 9x9 inch baking pan and line with parchment paper.

Place the entire package of Ginger Biscuits into a resealable bag. Using a roll pin, crush the biscuits into a fine crumble. Set aside.

Add the flour, salt, cinnamon, ginger, cardamom, nutmeg, and baking powder to a bowl. Whisk together.

Add the biscuit crumbles and 1/4 cup cold, cubed butter into a medium bowl. Mix together until the biscuits crumbs are fully coated in butter. Add in 1 t. vanilla extract and continue mixing until combined.

Put the remaining butter and sugar in a standing mixer, and cream together using the paddle attachment. Add 1 t. vanilla extract and the egg, and continue beating together. With the mixer still running, slowly add the dry ingredients followed by the milk. Mix together until fully incorporated.

Finally, gently mix in the cranberries using a wooden spoon. Pour the batter into the greased baking pan. Sprinkle the ginger biscuit and butter mixture all over the top of cake, making sure to fully cover the batter. Place cake in the oven and bake for 45 minutes.

Allow the cake to cool for at least 15 minutes before slicing up to enjoy!