"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spanish Bar Cake Recipe

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This recipe for Spanish Bar Cake, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Allen
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
2 cups dark raisins
1 cup shortening
4 cups all purpose flour
2 cups white sugar
2 tsp baking soda
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp salt
2 eggs, beaten
1 cup pecans or walnuts, chopped



Buttercream Frosting:

1 pound confectioners' sugar
1/2 cup butter, softened
1 tsp pure vanilla
3 Tbls milk, more if needed

Directions:
Directions:
Combine the water and raisins in a saucepan, heat to boiling and simmer 10 minutes. Add the shortening into the hot raisins and allow to cool. Sift together sugar, soda, flour, spices, and salt. Add nuts to dry mixture. Add raisin mixture with dry mixture and blend well. Add beaten eggs and stir well. Grease and flour 2 13x9 inch pans. Bake at 350 degrees for 35 minutes. Let cool completely on wire racks. Frost with buttercream frosting.

Buttercream Frosting:
In a large bowl, beat together all ingredients, adding more milk, if necessary, until the frosting is of spreading consistency. Makes enough to frost one cake. Frost cake and use fork tines to score icing.

Personal Notes:
Personal Notes:
If you were raised on the A&P meal plan, you may remember this cake. We had one almost every week on our Sunday lunch table. I searched the web for this recipe and it was presented by a woman named Suzanne Pasinski, A&P Corporate Customer Service Representative. She said the Jane Parker Bakeries, operating in the US, closed in 1996. Ms. Pasinski stated the company was pleased to share the original recipe with those who remembered it so fondly.

 

 

 

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