Cranberry-Cherry Pound Cake Bars

Enjoy classic fruit bars in a new way with Gold Medal® all-purpose flour - perfect dessert to be served at brunch.

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Prep Time 35 min
Total Time 3 hr 35 min
Servings 24

Ingredients

Crust

3/4: cup butter or margarine, softened

1/2: cup granulated sugar

1/2: teaspoon vanilla

1 1/2: cups Gold Medal® all-purpose flour

Cake

1/2: cup butter or margarine, softened

1: cup granulated sugar

1/4: teaspoon almond extract

2: eggs

1 2/3: cups Gold Medal® all-purpose flour

1/4: teaspoon baking powder

1/4: teaspoon baking soda

1/4: cup cranberry juice

1/4: cup whipping cream

1: bag (5 oz) whole dried cherries (about 1 cup)

1: cup sweetened dried cranberries

Glaze

1: cup powdered sugar

2: tablespoons cranberry juice

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Directions

1 Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In medium bowl, beat 3/4 cup butter, 1/2 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 1/2 cups flour until soft dough forms. Press dough in bottom of pan.
2 In large bowl, beat 1/2 cup butter, 1 cup granulated sugar and the almond extract on medium speed until well blended. Beat in eggs, one at a time, until creamy. On low speed, beat in 1 2/3 cups flour, the baking powder and baking soda. Beat in 1/4 cup juice and the cream. Fold in cherries and cranberries. Spread over crust.
3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 2 hours.
4 In small bowl, beat glaze ingredients with wire whisk until smooth; drizzle over bars. Let stand about 10 minutes or until glaze is set. Run table knife around edges of bars to loosen. For bars, cut into 6 rows by 4 rows, using serrated knife.