A&P Spanish Bar Cake
Source of Recipe
Pittsburgh Tribune-Review
Recipe Introduction
~This cake is just like the Spanish Bars you used to buy in the old A&P grocery stores.~
A&P Spanish Bar Cake
* 4 cups water
* 2 cups raisins
* 1 cup vegetable shortening
* 2 cups granulated sugar
* 2 teaspoons baking soda
* 4 cups all-purpose flour
* 1 teaspoon ground cloves
* 1 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground allspice
* 1/2 teaspoon salt
* 2 large eggs, beaten
* Buttercream Frosting (optional)
Heat the oven to 350 degrees. Grease and flour two 13- by 9-inch baking pans. Set aside.
Combine the water and raisins in a saucepan, heat to boiling and simmer for 10 minutes. Add the shortening, then allow the mixture to cool.
Meanwhile, into a bowl, sift the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt. Add the cooled raisin mixture, then blend well. Add the eggs and stir well.
Turn into the prepared pans and bake for 35 minutes. Let cool completely on wire racks. If desired, ice with Buttercream Frosting.
Buttercream Frosting
* 1 pound confectioners' sugar
* 1/2 cup (1 stick) butter, softened
* 1 teaspoon pure vanilla
* 3 tablespoons milk, more if needed
In a large bowl, beat together the confectioners' sugar, butter, vanilla and 3 tablespoons milk until smooth. If necessary, add more milk until the frosting is of spreading consistency.
Makes enough to fill and frost a 2-layer cake, or a 13- by 9-inch sheet cake, or 2 dozen cupcakes.
Editor's note: Thanks to all readers who sent in this recipe. One cup of chopped walnuts can be added to the cake batter, if desired.
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