Cranberry Bliss Bar Tryst
 
Cook time
Total time
 
Ingredients
Bottom Layer
  • 3/4 stick (6 tbsp) butter
  • 1/2 + 1/8 cup brown sugar
  • 1 1/2 eggs (1 beaten egg = 3 tbsp)
  • 1/4 tsp ginger
  • 3/4 tsp orange extract
  • 1/4 tsp salt
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/3 cup dried cranberries, coarsely chopped
  • 2 oz white chocolate, coarsely chopped
Frosting
  • 2 oz cream cheese
  • 1 1/2 cup icing sugar (powdered sugar)
  • 2 tsp lemon juice
  • 1/2 tsp clear vanilla extract
  • 1/4 dried cranberries, coarsely chopped
  • 1 candy cane, smashed (optional)
Glaze (optional)
  • 1/8 cup icing sugar (powdered sugar)
  • 1/2 tbsp milk
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. In a medium bowl, mix together the flour and baking powder. Then slowly add to the creamed butter mixture, blending until fully mixed.
  4. Stir in the dried cranberries and white chocolate.
  5. 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.
  6. 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.
  7. 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.
  8. Ice the two cooled cakes, then press dried cranberries into the top. Sprinkle candy cane bits if desired.
  9. Prepare the glaze by whisking the icing sugar and milk together. Drizzle over the two iced cakes.
  10. Refrigerate to set then cut to serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/11/14/a-cranberry-bliss-bar-tryst/