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CRANBERRY BLISS BAR
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an
electric
mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well.
Gradually mix in flour until smooth. Mix 3/4 cup diced dried
cranberries and
white chocolate into the batter by hand. Pour batter into a
well-greased
9x13-inch baking pan. Use a spatula to spread the batter evenly across
the
pan. Bake for 35 to 40 minutes or until cake is light brown on the
edges.
Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered
sugar,
lemon juice and vanilla extract in a medium bowl with an electric mixer
until smooth. When the cake has cooled, use a spatula to spread
frosting
over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and
shortening.
Drizzle icing over the cranberries in a sweeping motion or use a pastry
bag
with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise
(the
long way) through the middle. Slice the cake across the width three
times
making a total of eight rectangular slices. Slice each of those
rectangles
diagonally creating 16 triangular slices.
Makes 16 bars.
   
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