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Thread: Spanish Bar Cake

  1. #51
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    Quote Originally Posted by Carol's Quilts
    Oh yes, I remember how much I loved the Spanish Bar Cake, but it was in the shape of a brick, perfectly rectangular, flat on top, with the squiggly icing, but it was about 3"-4" high. Is yours the same thing? You don't give any directions about cutting it, but I assume you cut it in bars like brownies? Or do you cut the cake in strips and stack them? I'm confused! Maybe Spanish Bar Cake in Pittsburgh was different? However, your recipe sounds like it will taste exactly how I remember. Must try it soon!
    This is how I remember this cake too. I have looked for the answer but may be missing it. Do you cut the cake in strips and stack them?

  2. #52
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    Quote Originally Posted by Carol's Quilts
    Oh yes, I remember how much I loved the Spanish Bar Cake, but it was in the shape of a brick, perfectly rectangular, flat on top, with the squiggly icing, but it was about 3"-4" high. Is yours the same thing? You don't give any directions about cutting it, but I assume you cut it in bars like brownies? Or do you cut the cake in strips and stack them? I'm confused! Maybe Spanish Bar Cake in Pittsburgh was different? However, your recipe sounds like it will taste exactly how I remember. Must try it soon!
    This is how I remember this cake too. I have looked for the answer but may be missing it. Do you cut the cake in strips and stack them?

  3. #53
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    http://ths.gardenweb.com/forums/load/cooking/msg011
    This is the link to the scratch recipe that was requested. I make icings with no recipe. I made a buttercream icing with white crisco and added marshmallow cream, and vanilla flavoring. It's your cake; cut it and stack it in a brick shape with two layers, or even make cupcakes.

  4. #54
    Super Member plainpat's Avatar
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    Nickles bakery in Ohio still makes a Spanish Bar cake.

  5. #55
    Super Member AlwaysQuilting's Avatar
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    Quote Originally Posted by plainpat
    Nickles bakery in Ohio still makes a Spanish Bar cake.
    Oh I hate you! I have a Nickles about 3 miles from me but I've never been in there because I don't eat bread etc anymore. Maybe I'll go in there just once and buy one of the cakes, just for investigative information, you understand. One cake won't hurt me, right?

  6. #56
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    I wasn't able to acess the recipe from this site.

  7. #57
    Super Member plainpat's Avatar
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    Won't hurt you, but who's to say what will happen to your wt loss? LOL


    Quote Originally Posted by AlwaysQuilting
    Quote Originally Posted by plainpat
    Nickles bakery in Ohio still makes a Spanish Bar cake.
    Oh I hate you! I have a Nickles about 3 miles from me but I've never been in there because I don't eat bread etc anymore. Maybe I'll go in there just once and buy one of the cakes, just for investigative information, you understand. One cake won't hurt me, right?

  8. #58
    Super Member AlwaysQuilting's Avatar
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    Quote Originally Posted by plainpat
    Won't hurt you, but who's to say what will happen to your wt loss? LOL
    Quote Originally Posted by AlwaysQuilting
    Quote Originally Posted by plainpat
    Nickles bakery in Ohio still makes a Spanish Bar cake.
    Oh I hate you! I have a Nickles about 3 miles from me but I've never been in there because I don't eat bread etc anymore. Maybe I'll go in there just once and buy one of the cakes, just for investigative information, you understand. One cake won't hurt me, right?
    So I'll add a pound back on...it'd be worth it if that cake is as good as I remember. I've gone to the Nickles website and searched their products. It's not listed. Either they call it something else or maybe they only sell it, not make it.

  9. #59
    Super Member plainpat's Avatar
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    Saw that cake in a Riesbecks....Pic n save grocery. Was called Spanish Bar Cake.
    Congrats on your wt loss....I need to get in gear & do the same.

  10. #60
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    Quote Originally Posted by jodinky
    http://ths.gardenweb.com/forums/load/cooking/msg011
    This is the link to the scratch recipe that was requested. I make icings with no recipe. I made a buttercream icing with white crisco and added marshmallow cream, and vanilla flavoring. It's your cake; cut it and stack it in a brick shape with two layers, or even make cupcakes.
    I found the same recipe and was going to post it but you beat me to it! It sure does sound authentic, doesn't it? I'm sure the spoonful of cocoa will give it the dark color and the oil and applesauce will make it nice and moist. I would cut the cake lengthwise to make 2 layers with icing between and on top (not the sides) and rake the top with a fork (or a pastry bag with a wide flat tip that makes (raked) lines.

    But there is another recipe which is repeated on many websites in which 2 cups of raisins are cooked for 10 minutes in 4 cups of water and then drained and cooled, and the recipe calls for shortening or a combination of shortening and butter, and 4 cups of flour instead of 2 (and spices, soda, etc) and put in the same sized pan! Seems to me the resulting cake would be twice as thick as the gardenweb.com variation and now I'm as confused as ever!

  11. #61
    Super Member KimmieH's Avatar
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    oh! yes! i remember....i would never eat it as a kid though cuz of the raisins......but now that im the mom - i dont need to put them in ! ha!
    will be making this for sure.......thanks :)

    kim

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