A& P Spanish Bar Cake
Spanish Bar Cake


A& P Spanish Bar Cake

Serving Size : 12

3 cups raisins
3 cups water
2 1/2 - 2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 cup butter -- softened
2 eggs
1 1/2 cups white sugar

Nutmeg Icing:
2 cups powdered sugar
2 tablespoons butter -- melted
1 teaspoon vanilla
1 dash nutmeg
2 tablespoons light cream

Cover raisins and cook 20 minutes - simmer AFTER they start to boil; drain; KEEP 1
cup liquid cool raisins and liquid well cream butter and sugar, then add eggs, one
at a time add raisins to cream mixture after eggs add dry ingredients PLUS liquid
bake in 9x13-inch loaf pan at 350 for 60 to 70 minutes. Beat icing ingredients and
put on cooled cake.


Spanish Bar Cake

Recipe By : Chlt. Obs
Serving Size : 8

1 cup raisins
1/2 cup shortening
1 cup sugar
1 teaspoon baking soda
2 1/3 cups flour, all-purpose
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 egg -- beaten

Cream cheese Frosting:
2 tablespoons cream cheese -- softened
3 tablespoons butter -- softened
1 1/2 cups confectioner's sugar
1/2 teaspoon vanilla
Milk

Place raisins in a small saucepan with 2 cups of water and boil 10 minutes remove
from heat, add shortening and cool sift together sugar, baking soda, flour, cocoa,
spices and salt add cooled raisin mixture and stir to blend stir in beaten egg
divide mixture into 2 greased 9x5-inch loaf pans bake at 350 for 35 minutes or until
cakes test done remove, cool for 5 minutes remove from pans and cool thoroughly put
the cakes together with frosting in the middle and over the top cover and
refrigerate leftovers
Frosting: combine cream cheese, butter, confectioner's sugar and vanilla in a mixing
bowl gradually add milk a tablespoon at a time to make a thick frosting.

NOTES : From Teri Ward, Charlotte.
A specialty years ago of the A&P stores.

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