Here is a Website that says she has duplicated it!
Spanish Bar Cake
Now, let me be crystal clear; I make NO claims that my recipe is “just like the famous A & P Spanish Bar Cake”. As mentioned earlier, it is unlikely that cake can ever be duplicated at home because of the way the bakeries created them for A & P. BUT this is very reminiscent in my mind of the famous version and I experimented with it multiple times while developing my recipe. It is close enough to make me and my family happy. As always, your mileage may vary as we all remember things differently.
Reminiscent of the beloved and famous Jane Parker (A & P) Spanish Bar Cake, these loaves are studded with chopped raisins and filled with fragrant spices.
INGREDIENTS
1/2 cup vegetable shortening
1/2 cup applesauce
1/2 cup dark brown sugar
1 egg, room temperature
3/4 cup baking molasses
1 cup boiling water
1 teaspoon vanilla
2 1/4 cups all-purpose flour (spoon and swipe method – stir flour with a spoon, lightly add to measuring cup, then level with straight edge)
1 1/2 Tablespoons cocoa powder
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup dark raisins (chop roughly after plumping and draining)
- Frosting
1/4 cup softened butter
2 Tablespoons vegetable shortening
approximately 3 cups powdered sugar
3 tablespoons milk or cream
1 1/2 teaspoons vanilla
DIRECTIONS
- Boil the 1 cup water and add the raisins; remove from heat and set aside. Let plump until water is lukewarm. Drain, reserve water, roughly chop raisins. Set aside.
- Preheat oven to 325F degrees. Line two 9 x 5 loaf pans with parchment.
- Cream together shortening and sugar, then beat in egg.
- Blend in molasses, applesauce, vanilla and raisin water.
- Sift together remaining dry ingredients and stir into batter until well blended. Stir in raisins.
- Bake in loaf pans about 38 to 40 minutes or until tested done. Do not over-bake!
- Cool 15 minutes on rack in pans. Remove cakes from pans. Cool on wire rack completely. Remove parchment.
- Cut loaves in half lengthwise and frost as a two-layer cake, if desired. Otherwise, just frost the top of each layer.
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- Frosting
- Place butter and shortening in a bowl; mix with mixer until light and fluffy.
- Gradually add 1 cup of the powdered sugar and vanilla. Beat until blended.
- Add the remaining powdered sugar then enough milk or cream to beat to a smooth, spreadable frosting. Use to frost loaves.