Cranberry Bliss Bar

Cake

3/4 cup butter (1 1/2 sticks), softened

1 1/4 cups light brown sugar, packed

3 eggs

2 tablespoons minced crystallized ginger

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups flour

1/2 teaspoon baking powder

3/4 cup diced dried cranberries

4 ounces white chocolate, cut into chunks (I used more - big chunks not little or they disappear when they bake)

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, ginger, vanilla, and 

salt and beat well.  Gradually mix in flour and baking powder until smooth.  Mix 3/4 cup diced dried cranberries and white 

chocolate into the batter by hand.  Pour batter into a buttered 9x13 inch baking pan.  Use a spatula to spread the batter evenly

across the pan.  Bake 35-40 minutes or until cake is light brown on top.  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. Cover the cake and let it chill out in the fridge for a couple of hours, then slice the cake.

I received this recipe from Christine Remington several years ago.  I love eating them and there are never leftovers.