Cranberry, Pistachio & Ginger Blondie Cake

Adapted from Martha Stewart

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup dried cranberries
3/4 cup shelled pistachios
1/4 cup candied ginger, coarsely chopped

Preheat oven to 325 degrees. Line the bottom of a 9 inch springform pan with parchment.  Butter parchment and sides of cake pan generously.

Combine flour, baking powder, and salt in a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla and blend to combine. Reduce speed to low and add in the flour mixture until fully incorporated. Stir in cranberries, pistachios, and candied ginger.

Pour batter into cake pan. Bake 45-50 minutes, until a toothpick inserted into center comes out clean.  Allow to cool in pan on a wire rack for 15 minutes, then lift out of pan and allow to cool completely.  Can be stored at room temperature for 3 days.