About This Recipe
Spanish Bar Cake is a classic American spice cake that was famously sold in grocery stores, particularly by the A&P supermarket chain, throughout the 20th century. Despite its name, the cake does not originate from Spain. It is a moist, deeply spiced cake, typically made with raisins and a rich cream cheese frosting. This recipe recreates that nostalgic flavor profile.
Why You’ll Love This Recipe
This cake delivers a warm, complex spice flavor from a blend of cinnamon, cloves, and allspice. The inclusion of raisins provides pockets of sweetness and a soft texture. The tangy, slightly sweet cream cheese frosting perfectly complements the spiced cake, creating a balanced and satisfying dessert. The recipe uses straightforward mixing methods and common ingredients.
Ingredients
For the Spanish Bar Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- 1 ½ cups raisins
- 1 cup hot water (for plumping raisins)
For the Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 4 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Step by Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Place the raisins in a heatproof bowl and cover with 1 cup of hot water. Let them sit for about 10-15 minutes to plump. Drain the water completely and set the raisins aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, cloves, and allspice.
- In a separate medium bowl, whisk the buttermilk, eggs, and vanilla extract until well combined.
- Pour the melted butter and the buttermilk mixture into the dry ingredients. Stir with a spatula until the batter is just combined and no dry streaks of flour remain. Be careful not to overmix.
- Fold the drained raisins into the batter until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan before frosting.
- Make the Frosting: While the cake cools, prepare the frosting. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Gradually add the sifted confectioners’ sugar, about one cup at a time, beating on low speed until incorporated after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Slice into bars and serve.
FAQ
Can I use a different type of pan?
A 9×13-inch rectangular pan is standard for this “bar” style cake. Two 9-inch round cake pans can be used for a layer cake; the baking time may be reduced to 25-35 minutes.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then filling the rest with whole milk. Let it stand for 5 minutes before using.
Can I add nuts to this cake?
Yes, adding 1 cup of chopped walnuts or pecans is a common variation. Fold them in with the raisins.
You Must Know
Ensure all ingredients for the frosting, specifically the cream cheese and butter, are at room temperature. This is critical for achieving a smooth, lump-free, and spreadable frosting. Do not frost the cake until it has cooled completely to room temperature, as the warmth will cause the frosting to melt and become runny.
Storage Tips
Due to the cream cheese frosting, this cake must be stored in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 5 days. For the best texture and flavor, allow the cake to sit at room temperature for 15-20 minutes before serving after refrigeration.