Copy Cat A&P Spanish Bar Cake
I was in high school in 1970 thru 73. Back then we wore bell bottoms and halter tops. My friends and I wore our hair long, straight and parted in the middle.
The music we listened to depended on our mood and could be anything from Grand Funk Railroad to Cat Stevens. My favorite candy bar was a Chunky, a thick square of milk chocolate that had raisins and nuts in it.
My favorite snack cake….Spanish Bars from A&P. All those good times with good friends came flooding back to me when I saw this recipe for Copy Cat Spanish Bar Cake.
This cake has all the warm spices we love so much this time of year. It’s filled with plump soft raisins , walnuts and topped with a cream cheese frosting.
I’m sure there are many copy cat versions of the original Spanish Bar snack cake floating around the internet but this one satisfied my taste buds and took me back to a time I love to remember. I hope it holds wonderful memories for you too. Enjoy!
Copy Cat A&P Spanish Bar Cake
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- Place all the dry ingredients in a large bowl and sift together set aside.
- 1/2 cup butter
- 1/4 cup crisco shortening
- 1 1/2 cups sugar
- 2 large eggs slightly beaten
- 1 teaspoon vanilla
- 1 cup chunky applesauce
- 1 cup raisins that have been soaked in warm water to plump them up and drained
- 1/2 cup chopped toasted walnuts
- Preheat your oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
- 1. In the bowl of an electric stand mixer, cream the shortening and butter together until well incorporated, add sugar and eggs, beat well.
- 2. Turn your mixer to low speed and add the applesauce and vanilla, beat till mixed well.
- 3. With the mixer still on low, slowly add the sifted flour mixture, beating until JUST INCORPORATED. Stir in the raisins and nuts.
- 4. Pour the batter into your prepared baking pan, bake in the center of the oven for about 45 minutes or until tests done with a toothpick.
- Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 Tablespoons butter, softened
- 2 teaspoons vanilla
- 2 1/2 cups confectioners sugar
- 1/3 cup milk
- 1 Tablespoon lemon juice
- Beat the cream cheese, butter and vanilla together until well incorporated. Add confectioners sugar alternately with milk, beating well after each addition. Stir in lemon juice. Spread on cooled cake.
I don't really care to put cakes in the refrigerator, but since this cake has a cream cheese frosting you may want to. To serve the cake if refrigerated, place the slice of cake in the microwave for 20 -30 seconds to bring the cake to room temperature and enjoy the aroma and taste of it as if you just baked it!
If you enjoyed this recipe, you may like these as well.
Homemade Chocolate Cupcakes with Frosting
Pumpkin Cupcakes with Browned Butter Frosting
Chocolate Peanut Butter Cupcakes
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Wow — Bunny, does this recipe ever bring back a lot of good memories. My grandmother had an A & P in her neighborhood, , so she always had a few of these Spanish Bar Cakes in her pantry. However, she was never into baking, but she knew a good cake whenever she saw one — LOL!
valang my grandmother never baked either! She had a drawer that we kids knew as the “candy drawer” in the kitchen where she put all the candy. It was the first thing we checked out when we went to visit! LOL! Thanks for stopping by!
cant tell you how I have talked about the Spanish bar cake over the years, I really loved them. Do you think there is a way to make layers with frosting between, like original was? Over the years I have looked for a heavy spice cake recipe, but never found one. Although, I came across a killer carrot cake that is a family favorite. Can’t wait to try your recipe!
Cindy you could make the cake in two 9 inch pans and split them to frost in the middle. That way your don’t have to cut a whole 9×13 cake. Let me know what you think when you make it!
Bunny, you sure brought back some happy memories for me today 🙂 The A&P was where Mom took my sister and I grocery shopping when we were little. I still remember the rollers that the grocery bags came out of the store on as we picked up our bundles 😉 Can’t wait to make this recipe! There were 7 of us kids and this was one of our favorites <3
I love this Mary! Food and memories are wonderful aren’t they!
In your dry ingredients you don’t tell us what to do with the 1 1/2 cups sugar…that you have listed between the shortening and eggs!
kathy I just fixed it, add to the shortening and butter after you’ve beaten them together. SORRY!!
Thank you so much! This was THE cake while I grew up in Nashville, Tennessee. After A&P closed I had no way to re-create this cake. Can’t wait to make it!
Your welcome Judy!!
Thanks Bunny. As each person has said it is the memories. I am gluten free and am going to try this recipe with my gluten free flour. I will 1/2 the batch for the test run. Wish me luck.
heather, please come back and tell me how it works for you. I’d love to know.
At last, how I looked for this recipe through the years. in the 1930’s we lived in NYC, and there was an A & P just a half block away, down the other side of the street. OH how I would love to go to the store to buy this cake and the magazines ”WOMANS DAY” and ”FAMILY CIRCLE” for my mom. Yes it was safe to be 6 and go to the store alone in those days. Mom would watch in front of our apartment building as I crossed…not to many cars in those days, lol. Will start looking to be sure I have all ingredients to make tomorrow. Thank you ever so much, for making an old old lady happy.
Barb let me know what you think after you make it!
I never thought I would ever find this cake again. Thought I was the only one that remembered it and just recently wondered if I could find it in any store. How ironic. I do have to watch my cholesterol and want to do some substitutions on the ingredients. Do you think it would still turn out good?
Joan, they only way to know is to make the substitutions to see how it turns out. I hope you do it!
I really don’t bake much so buying Crisco would be a waste. If I replaced the Crisco with butter, would that be too much butter and affect the taste. I don’t think so. I was just wondering. Thanks so much.
No I don’t think it would be too much, I’ve swapped out all the Crisco in some recipes with butter and they worked out fine Carol.
Hi Bunny! Is the Spanish Bar Cake sold anywhere now?
I had to look up weather A&P was still in business Dave, they aren’t. They closed their doors in 2015 and as far as I know I’ve never seen the bars sold anywhere else.