A&p Spanish Cake
"A rich loaf cake heavily spiced and studded with plump raisins."
- Ready In:
- 50mins
- Ingredients:
- 34
- Yields:
-
1 cake
ingredients
- 1⁄4 cup soft butter
- 1⁄2 cup sugar
- 1 egg
- 1 cup flour
- 3⁄8 teaspoon ground cloves
- 3⁄8 teaspoon salt
- 3⁄8 teaspoon nutmeg
- 3⁄8 teaspoon ginger
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk
- 1⁄2 cup cut up moist-pack dried prune
- 1⁄2 cup chopped walnuts
- 1⁄4 cup golden raisin
-
CREAM CHEESE FROSTING
- 1 (3 ounce) package softened cream cheese
- 1⁄2 teaspoon grated lemon, rind of
- 2 teaspoons lemon juice
- 3⁄4 teaspoon vanilla
- 1⁄4 teaspoon salt
- powdered sugar
-
Spanish Bar Cake 2
- 4 cups water
- 2 cups raisins
- 1 cup shortening
- 4 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup chopped nuts
directions
- Cream butter and sugar together.
- Add egg; beat until light and fluffy.
- Sift together flour, spices, and baking powder and soda.
- Add to creamed mixture alternately with buttermilk, beating well after each addition.
- Stir in remaining ingredients.
- Turn into greased 8 inch square pan.
- Bake@ 350 degrees for 35 minutes.
- Cool in pan 5 minutes, then turn onto rack to cool thoroughly.
- Cut into 3 strips.
- Spread cream cheese frosting between layers and on top of cake.
- CREAM CHEESE FROSTING------------------------
- Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy.
- Beat in enough powdered sugar to make spreading consistency about 2 cups.
- Spanish Bar Cake#2--------------.
- Preheat oven to 350 degrees F (175degrees C).
- Lightly grease one 13x9 inch cake pan.
- Cook raisins and water for 10 minutes over medium heat.
- Stir in the shortening.
- Remove from heat and let mixture cool.
- Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt.
- Add flour mixture to the cooled raisin mixture and blend well.
- Stir in the beaten eggs.
- Add the chopped nuts (if desired).
- Pour batter into prepared pan.
- Bake at 350 degrees F (175degrees C) for 35 minutes.
- Makes 1-9x13 inch cake.
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Reviews
-
Batter is enough to fill the 8 inch square pan that the recipe calls for. Also fills two 9 inch loaf pans nicely. Turned out dry because the pan Beth used was too large. -
It was not quite enough batter to fill a 9X13 pan. It did not as long to bake as listed. It turned out somewhat dry. Overall it has a good taste, but I think I will keep searching.
RECIPE SUBMITTED BY
mycatskillscabin DeS
New York, NY
Hello fellow recipe lover!
I've operated my own fine dessert business, was the cook at a funky blues club/ restaurant and also did quite a bit of catering over the past ten years or so.
But my "real" job is commissioning artwork for the largest childrens book publisher in the world.
Cheesecakes must be my specialty, because I never go to a gathering without being asked if I've brought one with me. People who I haven't seen in years remark about how they fondly recall one of my creations. Too bad I ended up hating having that dessert biz. Oh well.
