Teresa's Cranberry Delight Bites

By tamalone

Using a metal light colored pan will help the cake, which is more dense like a fudgy brownie, to cook more evenly to keep the fudgy texture.

Ingredients

• CAKE
• 3/4 cup (1 1/2 sticks) butter, melted
• 1 1/4 cups packed light brown sugar
• 3 eggs
• 2 tablespoons minced crystallized ginger
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3/4 cup chopped sweetened dried cranberries
• 4 ounces white chocolate, cut into chunks (recommend Baker's Squares)
• INGREDIENTS FOR FROSTING
• 4 ounces cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon lemon zest
• pinch of salt
• INGREDIENTS FOR GARNISH
• 1/3 cup white chocolate (recommend Baker's Squares)
• 1/2 cup dried cranberries

Details

Servings 24

Preparation

Step 1

1. Preheat the oven to 350 degrees F.

2. Make cake by mixing the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch light colored metal baking pan. Spread the batter evenly across the pan. Bake for 18 to 20 minutes, or until a toothpick comes out cleanly from cake. Allow the cake to cool.

3. Make the frosting. Using the paddle attachment on an electric mixer, beat the butter and cream cheese together until fluffy; add the lemon zest, vanilla, and salt; add the confectioners' sugar bit by bit until the frosting has reached your desired consistency. Spread the frosting evenly over the cake, and scatter the cranberries on top of the frosting immediately.

4. Make the drizzle. In a double boiler, melt white chocolate; once it is smooth, use a spoon and drizzle across the top of the frosted cake.

5. Cover the cake and let it chill in the freezer for a couple hours, then turn the cake horizontally and slice the cake into thirds. Then cut each third into 8 squares.

*Delight Bites keep well in the freezer.