Spanish Bar Cake
08-29-2011, 08:21 AM
#34
Super Member
Join Date: Aug 2009
Location: GREAT STATE OF TEXAS
Posts: 1,415
I don't remember this cake, I'm sure we had it though because I DO remember going with my mom or my grandma to shop at the A&P, many times ... thanks for the recipe, will try ! Love spice type cakes :)
08-30-2011, 08:04 AM
#36
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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!
08-30-2011, 08:34 AM
#37
Senior Member
Join Date: Aug 2011
Posts: 335
Originally Posted by joivey
I don't know if any of you remember, but way back, when I was young, the A&P carried a wonderful Spanish Bar Cake that they made in their bakeries. It was delicious!!!!!!!!!! Well, here is a recipe to make it ( or something very similiar). Let me know if you remember, or if you are familiar with this recipe.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
Even though I have celiac disease.. yummmm might try a gluten free one.
08-30-2011, 04:05 PM
#38
Super Member
Join Date: Jan 2009
Location: NE Wisconsin
Posts: 1,351
Originally Posted by AlwaysQuilting
I remember those!!! I loved them. But I bought them wrapped on the shelf like Hostess Cupcakes etc. not in the deli. Thanks so much for the recipe. I hope it tastes exactly the same (well, without all the preservatives maybe it'll taste even better).
Sue
08-30-2011, 04:35 PM
#40
Senior Member
Join Date: Jul 2010
Location: in the begining, Md, now Az.
Posts: 569
Originally Posted by Willa
Sounds really good. What is A&P?
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