A&P Spanish Bar Cake

This A&P Spanish Bar cake brings together the perfect balance of spiced cake and cream cheese frosting, creating a nostalgic treat that reminds me of the iconic bakery department from the old A&P grocery stores. The moist cake studded with plump raisins pairs beautifully with the tangy cream cheese frosting for a dessert that feels both comforting and special.

I first discovered this recipe while trying to recreate my grandmother's favorite dessert from the A&P grocery stores of her youth. After several attempts, this version perfectly captures that nostalgic taste that brings back wonderful Sunday dinner memories.

• Water: Helps plump and rehydrate the raisins creating juicy bursts of flavor throughout the cake
• Raisins: Provide natural sweetness and moisture choose plump dark raisins for best results
• Vegetable oil: Creates a moist tender crumb that stays fresh for days
• All purpose flour: Forms the structure of the cake unbleached works beautifully here
• Granulated sugar: Balances the spices without overwhelming them
• Pumpkin pie spice: Delivers warm notes of cinnamon cloves and nutmeg in one convenient blend
• Baking soda: Ensures proper rise and tender texture
• Fine salt: Enhances all flavors and balances sweetness
• Egg: Adds structure and richness to bind everything together
• Walnuts (optional): Add wonderful texture and nutty depth when chopped very finely
• Cream cheese: Creates a tangy frosting that complements the sweet cake use full fat for best flavor
• Unsalted butter: Adds richness to the frosting and helps it hold its shape
• Powdered sugar: Sweetens the frosting while keeping it smooth
• Salt (for frosting): Enhances flavor and cuts through richness

Step-by-Step Instructions

Prepare the Raisins:

Combine water and raisins in a large saucepan bringing to a gentle boil for 10 full minutes. This critical step plumps the raisins and creates a flavorful liquid that will become the base of your cake batter. Add the vegetable oil directly to this hot mixture allowing the flavors to blend while it cools completely to room temperature.

Mix the Dry Ingredients:

Whisk together flour sugar pumpkin pie spice baking soda and salt in a separate bowl until thoroughly combined with no lumps remaining. The even distribution of spices and leavening agents ensures consistent flavor and texture throughout the finished cake.

Create the Batter:

Add the dry ingredient mixture to the cooled raisin mixture stirring gently until just combined. Fold in the beaten egg and finely chopped walnuts if using. The batter will be somewhat thick but still pourable with visible raisins throughout.

Bake the Cake:

Pour the batter into your prepared pan spreading it evenly to the corners. Bake in your preheated 325°F oven for 35 to 40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow the cake to cool completely in the pan before removing and assembling to prevent cracking.

Make the Frosting:

Beat room temperature cream cheese and butter together until completely smooth about 2 to 3 minutes. Gradually add powdered sugar and salt beating continuously until you achieve a fluffy spreadable consistency. The frosting should hold its shape but still spread easily.

Assemble the Cake:

Carefully slice the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate and spread a generous amount of frosting on top. Position the second layer and cover with remaining frosting. Create decorative lines using a fork for the traditional A&P Spanish Bar appearance.

The pumpkin pie spice truly makes this recipe special. While many modern spice cakes use separate spices, this vintage recipe calls for the blend which creates that distinctive flavor I remember from childhood visits to my grandparents. My grandfather would always request this cake for special occasions, claiming the raisins counted as fruit making it practically a health food.

Storage and Freshness

This cake actually tastes better after a day in the refrigerator as the flavors meld together and the raisins continue to infuse the cake with moisture. Store leftovers in an airtight container in the refrigerator for up to 5 days. Before serving refrigerated cake, allow it to sit at room temperature for about 30 minutes for the best texture and flavor experience.

Making It Your Own

While the classic A&P Spanish Bar remains true to this recipe, you can customize it to your preferences. Try adding orange zest to the cake batter for a citrus note, substitute dried cranberries for half the raisins during holiday season, or incorporate a teaspoon of espresso powder to enhance the spice flavors without adding coffee taste. For a more modern twist, consider adding a thin layer of caramel between the cake layers before frosting.

The History Behind The Name

Spanish Bar cake has an interesting history despite containing nothing particularly Spanish. Food historians believe the name came from its spice profile which reminded early 20th century Americans of exotic Spanish flavors. The A&P grocery store chain popularized this cake in their bakery departments from the 1950s through the 1970s, making it a nostalgic favorite for many families across America. The distinctive ridged frosting pattern became their signature way to identify this beloved spice cake.

Frequently Asked Questions

→ What makes this cake unique?

This cake is inspired by the classic A&P grocery store staple, featuring warm spices, raisins, and a luscious cream cheese frosting that creates a nostalgic, cozy dessert.

→ Can I skip the walnuts?

Yes, the walnuts are optional. You can omit them if you prefer a nut-free cake or substitute with another type of nut.

→ What is the purpose of boiling the raisins?

Boiling the raisins softens them and releases natural sweetness into the water, which enhances the flavor and moisture of the cake.

→ How do I achieve smooth cream cheese frosting?

Start with softened cream cheese and butter at room temperature. Beat them until completely smooth before gradually mixing in powdered sugar for a silky frosting.

→ Can I bake this in a different pan size?

Yes, you can use other pan sizes, but adjust the baking time accordingly. Keep an eye on the cake, and test for doneness with a toothpick.