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.
The frosting is more a glaze than a true cream cheese frosting. It will give you a thin layer of cream cheese on the 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!
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