You know it's "beginning to look a lot like Christmas" when Starbucks places their Cranberry Bliss Bars in the pastry case! They don't have them year-round because Cranberry Bliss Bars, like Peppermint Mochas just aren't right in July!Anyway, these yummy seasonal treats are a personal favorite of my dad's. I think he treats himself to 1 a year. (His birthday is always right around or on Thanksgiving.) Now, however, my sisters can make him a whole Cranberry Bliss Bar cake to help him celebrate!
I recently made these for a coffee I attended and they were a hit. I did not make the drizzled royal icing to top the cream cheese frosting because I figured they'd be sweet enough. They were! :)
Ingredients:
Cake:
3/4 cup butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 1/2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 bag craisins
1/2 bag white chocolate chips
Frosting:
1 8oz.-package cream cheese
3 cups powdered sugar
1 tsp. lemon extract
1 tsp. vanilla extract
(the other) 1/2 bag craisins
(the other) 1/2 bag white chocolate chips
Drizzled Icing:
1/2 cup powdered sugar
1-3 tablespoons milk (add 1 tablespoon at a time)
Directions:
Cake:
1) Preheat oven to 350 degrees.
2) Cream your butter and sugar together until smooth and fluffy with an electric stand mixer
3) In a separate bowl, sift together the flour & baking powder
4) Add eggs, 1 at time, mix until well combined
5) Add cinnamon, ginger, nutmeg, salt, and vanilla. Beat well.
6) Add flour mixture. Be careful to not overmix (this could result in a tough cake)
7) Using a wooden spoon, stir in white chocolate chips and craisins.
8) Pour batter into a well greased 9X13 dish & bake for 25-35 minutes, or until cake it golden brown.
9) Allow cake to cool completely before frosting
Frosting:
1) Combine 1 cup of powdered sugar at a time with cream cheese in stand mixer (I like to use my whisk attachment - it gets out any powdered sugar lumps!) until cream cheese is smooth
2) Add extracts and beat well
3) When cake has cooled, using a spatula, spread the frosting evenly over the entire cake
4) Sprinkle remaining chocolate chips and craisins over the top of the frosted cake
Chill cake if not serving immediately. Can be made 1 day ahead.
Recipe from: http://www.topsecretrecipes.com
