Here’s a classic A&P Spanish Bar Cake recipe—the nostalgic spice cake with raisins and a creamy frosting that many remember from the old A&P supermarket bakeries 🍰✨ (Food.com)
A&P Spanish Bar Cake
About
This Spanish Bar Cake isn’t Spanish in origin but was a beloved spice‑studded, raisin‑laden cake sold in A&P bakery departments (often branded Jane Parker). Its tender, lightly spiced crumb and creamy frosting made it a fond favorite with coffee or tea. (Cookist)
Ingredients
Cake
- 2 cups all‑purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 cups water
- ¾–1 cup raisins
- 1½ tsp pumpkin pie spice or a blend of cinnamon, nutmeg, cloves, and allspice
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg, lightly beaten
- Optional: ¾ cup finely chopped walnuts (12 Tomatoes)
Cream Cheese Frosting
- 8 oz (225 g) cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2¼–2½ cups powdered sugar
- Optional: ¼ tsp salt (balances sweetness) (12 Tomatoes)
Instructions
1. Prep
- Preheat oven to 325°F (160°C).
- Grease and line an 8×8‑inch or 9×13‑inch pan with parchment. (12 Tomatoes)
2. Soak Raisins
- In a saucepan, combine water and raisins and bring to a gentle simmer for 10 minutes to plump.
- Stir in oil and let cool to room temperature. (12 Tomatoes)
3. Mix Batter
- In a bowl, whisk flour, sugar, pumpkin pie spice, baking soda, and salt.
- Add the dry ingredients to the cooled raisin mixture.
- Stir in egg and walnuts (if using) until evenly mixed. (12 Tomatoes)
4. Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Cool completely before frosting. (12 Tomatoes)
5. Frost
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and salt; beat until creamy.
- Slice the cooled cake horizontally into two layers.
- Frost between layers and on top.
- For the traditional look, drag a fork lightly across the frosting to make ridges. (12 Tomatoes)
Tips
- Applesauce variation: Some recipes use unsweetened applesauce in place of water/oil for extra moistness. (Food.com)
- Serving: Best served at room temperature.
- Storage: Keeps well in the fridge for ~4–5 days. (Cookist)
Would you like a version scaled for cupcakes or a nut‑free variation of this Spanish Bar Cake? 🍰😄
