looking for recipe for Spanish Bar Cake
 

This was made by Jane Parker and sold in A&P in the late 50's. It was a dark loaf with raisins and a spongy white icing.

I remember having that cake. It was so good way back then. Forgot all about it, hope someone has a recipe, wish I did.

is this it? I did a search on Spanish bar cake
The Recipe...
Before I give out this recipe, I must reveal my most important baking tip! Not that I'm a pro, or anything, but I can hold my own in the dessert baking department. My biggest must have? An oven thermometer! No two ovens heat the same. You can follow a recipe exactly, thinking that your oven is set for the right temp, when it's actually off by 100 degrees and ruin the whole thing! So, here goes. Good Luck!

Dry ingredients- mix these together first in a large bowl:

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice

Then add these:

1/2 cup vegetable oil
2 cups applesauce
2 eggs
1 cup raisins (add these last, after everything else is mixed)

Frosting:
8 ounces cream cheese, softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioner's sugar
1/3 cup milk
1 tablespoon lemon juice or lime juice

Mix all ingredients together and beat well. Beat in more milk if needed for easier spreading.

Bake at 350 degrees 30 to 35 minutes in a 9x13 pan, or 40 to 45 minutes in a bundt pan. Cool thoroughly before frosting.

Enjoy!

Spanish Bar Cake

Recipe by: compiled from various internet sources
Yields: one 9 x 13 in. cake

Cake Ingredients:
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa (I used Dutch process)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup vegetable oil
2 cups applesauce
2 eggs
1 1/2 cups raisins, soaked in warm water until plump and drained

Buttercream Frosting Ingredients:
1 cup white shortening
1 cup butter, softened
8 cups confectioner’s sugar
1 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
4-6 tablespoons milk for thinning to desired consistency

Directions:
Preheat oven to 350 degrees F. Prepare a 9 x 13 in. baking pan with cooking spray (or butter and flour). Plump the raisins in warm water (I do this in a measuring cup that I’ll use for wet ingredients later — one less dish to clean).

In a large bowl, whisk all dry ingredients together. Add oil, applesauce, and eggs. Mix well. Add in raisins and stir to combine. Pour batter into prepared pan, rapping 3-4 times on a counter to release trapped air bubbles. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cake cool completely before frosting.

To prepare frosting, mix all ingredients until well combined. Add more milk if needed for consistency. Frost completely cool cake. Use a fork to rake grooves into the frosting to resemble A&P’s cake presentation.

I loved those too! I have a recipe that's quite similar but it's better the next day. Too fluffy the first day. It looks like you have a couple of recipes already but here is mine.....

Tomato Soup Cake
3/4 cup shortening
1 1/4 cup sugar
2 eggs
1 10-oz can Heinz Con. Tomato Soup
3/4 cup water
1 tsp. baking soda
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
3/4 cup raisins to be added to the batter before it goes into the pan.
Cream shortening and sugar well. Add eggs. Combine soup, water, baking soda. Sift together flour, baking powder and spices. Add soup mixture and sifted dry ingredients alternatly, stirring after each addition. Pour into greased 9 X 9 X 2 inch pan and bake at 350º for 55 minutes. When cool frost with cream cheese frosting.

Thanks ladies, will let you know the results.

awhile back somebody on here posted the recipe for this, it starts out with a spice cake mix, look in the recpie section on this broad, if you can't find it, you can pm me and i can get it to you . tmw

this recipe is in the recipe section on this board , just type in applesauce spanish bar cake in the search bar, and it'll come up.

I don't recall the Spanish Bar cake, but the tomato soup cake brings back memories. My mother loved to bake this and not tell people the ingredients until after they raved about it. It was a good recipie. Thanks for sharing.

ah yes, tomato soup cake. wonderful recipe, and it brought back many good memories.....

My aunt still makes tomato soup cake and she still doesn't tell ing. til the end

Oh, this brings back such memories of home. This was a special treat because we didn't always get an opportunity to shop at A & P. It was Big Apple for us. Am I aging myself or what ? (LOL)

OMG Spanish Bar sold at A&P. Haven't thought of it in decades. LOVED it as a kid. Will have to try it. Oddly enough, just made the tomato soup cake today. Saw mention of it on the Cooking Channel this year, remembered liking it but hadn't made it in more than 20 years. Don't know why it's been so long (maybe busy quilting), but it won't be 20 years until I make it again. So moist and spicy

I do get confused about flour,
when a recipe says x amount of flour, do they mean cake flour, plain flour, self rising flour?

I used to get the Spanish bar, would be great to have this recipe, oh yes I AM going to copy it to try it out! Christmas is coming and want to do something different!

Usually if a recipe calls for just flour, I assume that means All-Purpose Flour. If it's a specialty flour it usually says that in the recipe but not always. In the case of self rising flour, look in the recipe, if it has a leavening agent in the recipe (baking powder or soda) you would not need the self-rising flour too. As for cake flour, I've never used it to do my cakes. Mine are just for family and all-purpose works fine for me. Cake flour is supposed to make a lighten, finer texture. Hope this helps.

I made the first recipe posted. It turns out light and fluffy. Very good but not what I remembered the A&P spanish bar being. Going to try the tomato soup one.