Step-by-step instructions
Preheat the Oven: Start by preheating your oven to 325°F (162°C) and greasing an 8×8 inch pan with baking spray. Line the bottom with parchment paper for easy removal later.
Prepare the Raisin Mix: In a large saucepan, combine 2 cups of water and 3/4 cup of raisins. Bring this mixture to a gentle boil, cooking the raisins for about 10 minutes until plump and fragrant.
Cool the Mixture: Remove the saucepan from heat, and stir in the 1/2 cup of vegetable oil. Allow this mixture to cool to room temperature.
Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 1/2 teaspoons of pumpkin pie spice, 1 teaspoon of baking soda, and 1/2 teaspoon of fine salt until well combined and free from lumps.
Combine Mixtures: Gradually add the dry ingredients to the cooled raisin mixture, stirring to combine fully. Once mixed, fold in 1 lightly beaten egg and the walnuts if you choose to use them.
Bake the Cake: Pour the batter into your prepared pan, smoothing it out with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let it cool completely before moving on to the icing.
Make the Frosting: In a mixing bowl, beat together 8 ounces of cream cheese and 1/4 cup unsalted butter until smooth and creamy—about 2 to 3 minutes. Gradually add in 2 1/4 cups of powdered sugar and 1/4 teaspoon of fine salt, continuing to beat until silky and lump-free.
Assemble the Cake: Carefully remove the cooled cake from the pan and slice it in half horizontally. Place one layer on a serving tray, spread a portion of the frosting on top, and add the second layer. Finish by frosting the top and sides, then use a fork to create a decorative pattern on the frosting.
Best ways to enjoy it
To serve your A&P Spanish Bar Cake beautifully, consider garnishing with extra walnuts or a light dusting of powdered sugar for a touch of elegance. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat. This cake also pairs wonderfully with a cup of hot coffee or a sweet herbal tea, making it perfect for an afternoon gathering or cozy dessert after dinner.
The best way to save extras
To keep your A&P Spanish Bar Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, where it will last about a week. For even longer preservation, slice and freeze individual portions, wrapped securely. It will stay fresh for about 2 months in the freezer. Just remember, if you’ve added cream cheese frosting, refrigerate those slices instead of leaving them out.
Helpful cooking tips
Even Baking: For even baking, ensure your oven is fully preheated before inserting the cake. Use an oven thermometer for accuracy!
Egg Temperature: Using room temperature eggs can help your cake batter mix more evenly, resulting in a lighter texture.
Moisture: For an extra moist cake, consider letting the finished cake sit covered overnight before frosting; it allows flavors to meld beautifully.
Creative twists
Feeling adventurous? Try swapping in dried cranberries or cherries for the raisins to give your cake a fruity twist. You can also experiment with different spices, such as cinnamon or nutmeg, to enhance the flavor. For a modern touch, add a layer of chocolate ganache under the frosting or sprinkle in some mini chocolate chips throughout the batter.
FAQs
What is the prep time for this recipe?
Prep time is about 15-20 minutes, but do allow for an extra 10 minutes of cooking the raisins.
Can I use different nuts or no nuts at all?
Absolutely! Almonds or pecans would work wonderfully. If nuts aren’t your style, simply omit them.
Is it safe to freeze the cream cheese frosting?
Yes, you can freeze the frosting! Just ensure it’s in an airtight container, and when you’re ready to use it, thaw it in the fridge overnight.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour mix that includes xanthan gum for the best results.
How long will the cake last?
Unfrosted, the cake can last up to 3 days at room temperature or 7 days in the fridge. Frosted, it’s best kept in the fridge and consumed within a week for the best flavor and texture.
Embrace the joy of baking with A&P Spanish Bar Cake—it’s bound to become a cherished recipe in your home!
