Spanish Bar Cake (Copycat Recipe)

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A&P Spanish Bar Cake (Copycat Recipe)

Spanish Bar Cake (Copycat Recipe)

A nostalgic, spiced raisin cake layered with rich cream cheese frosting.

  • Yields: 8 to 10 servings

  • Prep time: 20 minutes

  • Cook time: 35–40 minutes

  • Inactive time: 1 hour (cooling)

Ingredients

For the Cake

  • 2 cups water

  • 3/4 cup raisins

  • 1/2 cup vegetable oil

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 large egg, lightly beaten

  • 3/4 cup walnuts, very finely chopped (optional)

For the Frosting

  • 8 ounces cream cheese, room temperature

  • 1/4 cup unsalted butter, room temperature

  • 2 1/4 cups powdered sugar

  • 1/4 teaspoon fine salt

Instructions

1. Prepare the Raisin Base

In a large saucepan, combine the water and raisins. Bring to a gentle boil and cook for 10 minutes to plump the fruit. Remove from heat and stir in the vegetable oil. Allow this mixture to cool completely to room temperature before proceeding.

2. Mix the Batter

Preheat your oven to 325°F (163°C). Grease an 8×8-inch baking pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt. Gradually stir the dry ingredients into the cooled raisin mixture. Fold in the beaten egg and walnuts (if using) until the batter is smooth.

3. Bake

Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool completely in the pan before removing.

4. Whip the Frosting

In a large bowl, beat the cream cheese and butter together until smooth and light (about 2–3 minutes). Gradually add the powdered sugar and salt, beating until the frosting is velvety and free of lumps.

5. Assemble the “Bar”

Carefully lift the cooled cake out of the pan and place it on a cutting board. Slice the cake in half (creating two 4×8-inch rectangles).

  • Place one layer on your serving tray and spread a thick layer of frosting over the top.

  • Place the second layer on top of the first.

  • Cover the top and sides (optional) with the remaining frosting.

  • Pro Tip: For the authentic Jane Parker look, use the tines of a fork to draw a grooved, wavy pattern across the top of the frosting.

Storage Tip

Because of the cream cheese frosting, this cake should be stored in the refrigerator. However, it tastes best when brought to room temperature for about 15 minutes before serving to let the spices shine!

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