My sister-in-law, Colleen, made this recipe years ago and after the first bite, I was requesting her recipe. I have tried it with the same measurements using other tart red fruits such as red raspberries, tart cherries and rhubarb, as well as combinations of these fruits. All turned out very well.
I've never used this batter recipe with a sweet fruit like apples or peaches, but if I did, I would reduce the sugar somewhat.
Cream softened butter and sugar. Beat in eggs and Vanilla.
Stir in flour, baking powder and salt.
Stir in the cranberries and chopped nuts.
Spread in greased and floured 9" X 13" pan. Bake 40 - 45 minutes at 350 degrees. Cool.
ICING DIRECTIONS: Beat together the cream cheese, butter and powdered sugar. Beat in the milk and vanilla.
Spread icing on cooled bars.
Eat whenever you want.... Not necessary to cool completely, but do refrigerate leftovers.
Note: These DO freeze very well, but are better if you freeze them UNFROSTED, then make the frosting when you are ready to serve.
EXTRA NOTE: When making this recipe with frozen fruit, ( and I DO recommend using frozen rather than fresh red raspberries if you substitute them for the cranberries) the batter becomes very thick and really hard to stir. So, I usually spread the batter (with nuts stirred in) in the prepared pan and sprinkle with the 2 cups of fruit. Then I lightly press the fruit into the batter and this works very well.