I’ve never been a fan of spice cake. Now, I say that I’m not a fan, but that does NOT mean that if you put a piece in front of me, I wouldn’t eat it. Quite the contrary, I would eat it, and I would most likely enjoy it. I know. It’s crazy. But it’s cake, and I love cake! Just not spice cake.
Having said all that nonsense, there are times that I’ll get a craving for Spanish Bar Cake. Yeah, I know what you’re thinking…. Spanish Bar Cake is basically a spice cake with raisins. But it’s so dense and moist at the same time, and with all of those plump little raisins in every bite, how can I resist?
I’m fickle.
I’m spice cake fickle.
Add cream cheese frosting to the insanity, and I’m over the edge. Throw some walnuts on top, there’s no going back, and you’ll find me heading for that second piece.
Now ask me about spice cake.
And I’ll tell you I’m in love.
Fickle.
Spanish Bar Cake
Just a quick note: I had to call my mom for this recipe, as she is the keeper of all things good. While she was reading her ingredient list to me, she said that it calls for two cups of granulated sugar. But then she said that there was a hand written note that said you could use one cup of granulated sugar, and one cup of brown sugar.
After thinking about it for about one-fifth of a second, she said: “I think that’s what you should do. The molasses in the brown sugar will bring such a great flavor to this cake”.
Mom was right. I love her.
Things to do first:
Preheat your oven to 350 degrees
Grease and flour a 9” x 13” pan
The Ingredients:
3 cups water
2 cups dark raisins
1 cup vegetable shortening
2 tsp cinnamon
1 tsp cloves
1 tsp instant coffee
1 tsp salt
2 cups sugar (~or~ one cup granulated sugar plus one cup brown sugar)
1 ½ tsp baking soda
1 tsp baking powder
4 cups flour
In a large saucepan, bring the water to boil over high heat. Add the raisins, vegetable shortening, cinnamon, cloves, and coffee to the boiling water. Remove from heat, and let cool.
In a large bowl, mix together the flour, baking powder, baking soda, sugar(s), and salt until well blended. Add the cooled raisin mixture and beat until well blended, about three minutes.
Pour into prepared 9” x 13” pan. Bake for 1 hour, or until toothpick comes out clean. Remove from oven and cool completely.
NOTE: Baking time will most likely vary. While this recipe called for 1-hour baking time, it only took 45 minutes in my oven. Keep an eye on the cake while it’s baking.
Frost with Cream Cheese Frosting:
1 – 8 oz package of cream cheese, softened
½ cup softened butter
4 cups powdered sugar
2 tsp vanilla
In a large bowl, beat the cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
Spread over cake, and sprinkle with chopped walnuts if desired.
Enjoy!
This is so weird. When I was a child my Mom frequently bought a Spanish Bar cake and it was one of my favorites. I was just remembering it the other day and wishing I had a piece, I love how moist it is, the spice and the creamy white icing. I am not a fan of raisins and have been known to pick them out of things but in this cake, no way I would they are so good in the cake. I am so making this. My Mom didn’t make it she bought it, probably in a supermarket but whoever made it as I recall it was fantastic. Thank you for posting this.
Suzanne, you just described exactly the way it was for me too. 🙂 That store bought Spanish Bar cake was so good… I think my mom bought a store bought carrot cake once in a while too.. This cake is much thicker than I remember the store bought, but the taste is definitely there!
I would make it in a loaf pan (2 loaf pans) and cut in half because the spanish bar cake I had had that frosting in the middle also and it was the size of a loaf. I can’t wait to make it, when I do I will blog about it referencing you and your blog of course.
You are absolutely right Suzanne.. it was a smaller cake, and not as high. My mom and I were just discussing that, like 20 minutes ago…. we didn’t think of a loaf pan. That’s perfect! The perfect size! Thank you so much.. 🙂
I remember them like it was yesterday, your recipe is exactly what I have been looking for.
I’m glad! I can’t wait to see what you do with it.. 🙂
I had never heard of a Spanish Bar Cake, and now I wish I had a slice in front of me…
do you think the frosting is absolutely necessary?
I love spice cookies, I think this cake would be a favorite here…
I am pinning this for the near future….
It really is a lovely cake! No, I don’t think the frosting is necessary at all. Technically it should have a plain white icing… but of course I went for the full calorie ending! Honestly, it would be delicious plain, or even a dusting of powdered sugar if you didn’t want to go the frosting route. Thank you so much for stopping by.. 🙂
Thanks! My “problem” is that my dear husband doesn’t think a cake is a cake without frosting, and I love a simple cake, with at most a sprinkling of powdered sugar. See? Life can be soooo complicated 😉
Oh, those husbands… They always throw a wrench in the mix, don’t they?!! 😉 I’d do a “his” and “hers”.. Just cut the cake in half, frost one half, and dust the other!! 🙂
Oooo I’ve never heard of Spanish bar cake – it’s looks delicious! I absolutely love cream cheese icing, sooo yummy. Love the mix of coffee and cinnamon in the cake too! Defo one to add to the to make pile 🙂
Thank you Claire! Love cream cheese frosting? You and me both!! 🙂
I’m not a huge fan of spice cake either, but add rasins and I’m in. Either way I would never refuse cake
🙂 Kindred spirits, we are, Tracy! I’m weak when it comes to cake!!
I’m not familiar with this cake. I don’t think I have ever had a slice of it. It looks great. Is it a traditional American cake?
I wanted to be sure that I was answering you correctly, Francesca… so I called the expert (my mom). There was a store called A&P that sold these Spanish Bar Cakes. They were actually very small bars of cake, not as tall as this version, and super, super moist. When that store chain closed, then I believe that was the end of the cakes as well. I’m not certain, but A&P could have been a national chain, or maybe it was just on the East coast.. but it was a very popular cake!
Thank you, Prudy, for taking the time to research and get back to me. Awfully nice of you! 🙂
That cream cheese icing looks so fluffy and decadent! Yum!
This cake actually called for a plain white icing, but I had to go for the cream cheese!! I love it!! Thanks for stopping by Mary! 🙂
I can see molasses making a serious guest appearance in this cake!
Oh definitely!! It was the right thing to do!! I would suggest using the 1 cup brown sugar and 1 cup granulated.. 🙂 Thank you so much for stopping by!
This does sound yummy, and I’m a sucker for cream cheese frosting! 🙂
You and me both Nancy…you and me both!! 🙂
It’s the frosting…definitely the frosting. I love it and wouldn’t quit eating it by the spoonfuls…and how’d you get it so whipping and swirly looking? Love this cake and want some now. You know, I have never, ever bought vegetable shortening. Is it necessary? I always just use butter. Maybe the shortening gives it a fluffy texture or something magical I am missing out on?
That frosting is sooo good!! Whipping and swirly looking came from the “artist in me, and very rare kitchen tools” . Haha.. A butter knife, and I made checkerboard lines on it first, and then went and made lines diagonal. 🙂
I had to cheat and look up the answer for you!! http://www.ehow.com/info_8394569_difference-between-butter-shortening-cakes.html
Shortening has a different texture than butter. Butter has more of a liquid content, and melts faster, which makes the batter spread quickly, resulting in a crumbly cake. The shortening tends to make cakes higher, and they maintain their softness. ❤
I wish i could have licked the bowl ….you could have left that spatula in the drawer
Haha Henry, there wasn’t a drop left in the bowl! 🙂
This looks quite delicious! I like the ingredients list…instant coffee, interesting! It sounds quite earthy, rich and sensational! A must try for me!
It really is, Victoria… There’s something to those raisins after they’ve soaked in that boiled spice concoction. They’re just delicious..and you pretty much get one in every bite! If you try it, let me know how you liked it! Thank you so much for stopping by.. 🙂
Oh gosh that sounds just like me – I’m soooo fickle – I’m always changing my mind about things. This sounds gorgeous – I’d never even heard of Spanish bar cake (and I practically live on the Spanish border). I love the addition of coffee and of course the cream cheese frosting. Yum!
lol… it is our absolute right to be fickle. 🙂 I’m not sure why it’s called a Spanish bar cake…I tried looking up the origin of the name, but couldn’t find anything. It actually comes from a grocery store chain called A&P that closed years and years ago. I’m not sure if that chain of stores was an East Coast only line, or if it was nationwide.
Prudy honey! This looks divine, wish I could have a slice x
You are always welcome to stop by Dimple, I would be honored to bake it for you. 🙂
You’re lovely xx
this cake looks lovely!
Thank you! And so easy to make… 🙂
Haha, you made me laugh! When I started reading I was convinced ‘I do not like spice cake’ when I finnished reading your story and looking at your pictures, I was convinced: “I must have some spice cake”
Haha…that makes me happy 🙂
Lovely! I’ve never heard of this!
Thank you! I’m starting to believe that this is an East Coast thing.. I’ll have to do a little more research. 🙂
That looks Yum….im not a fan of raisins but that looks good enough to turn me. I could just eat that cream cheese with a spoon
Lol…I think it’s the general consensus that we’d all eat that cream cheese with a spoon! 🙂 It really is delicious..the raisins definitely make it. Ok, the cream cheese frosting really made it, but the raisins are an important part of it as well!! Honestly though? If you wanted to eliminate the raisins, I think you really could. Maybe add some walnuts to replace the missing raisins… Thank you so much for stopping by.. 🙂
Yum … spices, raisins and cream cheese frosting!
We could live on them alone… 🙂