Make sure you leave an inch or two of parchment paper hanging over the sides of the baking dish. Bake for 30 to 35 minutes. 1 cup plump raisins. A bar cake is a layered cake that features frosting in the middle layer and over the top of the cake. James Welker from Lykens, Pa., sent in the recipe for the cake Harrell was in search of. Add applesauce, oil, and eggs and beat well. Spoonacular Score: 0%. Hopefully together we can come up with a perfect 10. The once-again-available original recipe Jane Parker Spanish Bar Cake took me right back to my family's little Coal Region kitchen so many years ago; Mom unpacking the weekly "store order" from the A&P, while my Pop would sneak away with the Spanish Bar Cake, unwrap it, cut off a big slice, and disappear into "the parlor" to enjoy his treat uninterrupted. The cake must be completely cool before you put icing on it (buttercream will melt on a warm cake! )
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The extra applesauce used in this recipe also helps to make the cake a little more creamy than crumbly, giving each bite that melt-in-the-mouth texture that is almost caramel-like in how it tastes. And, the fruitcakes, like The Spanish Bar Cake, are created from the original Jane Parker/A&P recipe! We're getting closer. The ingredients in this recipe have been carefully chosen to ensure that the cake never tastes too sweet and instead, remains moist with the raisins and nuts granting it a chewy and slightly fruity flavor. Spanish Bar Cake Frosting: I'm using some left over evaporated milk that I had, but regular milk will work just as well. 4 tablespoons butter, melted. Medium eggs lightly are beaten.
If you're still making up your mind, you might want to take a look at these products too: Hot Cakes Bakery Pumpkin Pepita Spice Cake, and Lucky Leaf Scoop Cake Caramel Apple and Spice Cake. Again, we cannot guarantee the accuracy of this information. Drop in the raisins and let them sit while you make the batter. You'll probably still have more frosting than you really need this way. Place the pan in your oven that has been preheated to 350 degrees. If you don't want to deal with gathering a variety of extra ingredients and just want to stick to the basic Spanish bar cake recipe that will still give you that creamy flavor that it is so admired for, this recipe is easy to follow and is designed to help you whip up these small dessert cakes in just a few minutes. Remove from heat and allow mixture to cool.
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Either way will work just fine. Stir until shortening is dissolved. The first one is made without the dark molasses which in my opinion is a 7 in flavor on the scale. While this recipe uses many of the easy ingredients that are commonly used in Spanish bar cakes including egg, butter, and flour, it also features a few more of the spicier ingredients including cinnamon and nutmeg than other recipes do in order to ramp up the heat of the cake, making for a unique twist on the original recipe that is just as tasty and much more memorable. These miniature cakes are still extremely popular, but not only in America as the rest of the world has also fallen in love with these delicate and delicious dessert options, with there now being many different recipes that put their own unique spin on this scrumptious bite-size cake. Cut the cooled cake in half. Depending on the ingredients used in a recipe, the frosting on Spanish bar cakes can sometimes put up a little bit of resistance and can be slightly too crunchy, and while a lot of people do prefer this, if you did want to make the cake a little softer and as moist as possible, this recipe that uses a delightful mixture of vegetable shortening and applesauce is an excellent option. I now make it often and reminisce about dad and those great memories we all shared. Spoon in drained raisins. Our State's most popular recipe of the summer at has been the Atlantic Beach Pie recipe by Chef Bill Smith of Crooks Corner in Chapel Hill. Not the original style cake but delicious. The pressure was on, but at least I knew I had a trusted source.
Having had my fair share of Jane Parker Spanish Bar Cakes during my childhood in The Coal Region, the first thing that struck me was the cake was enclosed in a sturdy clear clam shell container — not simply wrapped in cellophane as were the Spanish Bar Cakes of old. While many Spanish bar cake recipes will include one or more ingredients that contain gluten such as particular kinds of nuts or candies to enhance the sweetness of the cake itself, this recipe instead uses a lot of the essential ingredients while ensuring that nothing included in the recipe contains any gluten, making it entirely safe to eat for people who might be allergic or are undertaking a gluten-free diet. Use a 9×13-inch baking dish for this recipe. This cake is great for winter months when you are craving comforting cakes, such as gingerbread and spice cake. She said it was a delicious dark, moist cake with raisins.
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I have pro's and con's on which one is closer to the copycat version. As mentioned, the batter is a bit on the thick side. Mash the butter, add powdered sugar (if you're feeling fancy sift the sugar first). Don't overmix the batter otherwise, your bar cake will turn out dense. He said he thinks the cake sold at that time for 39 cents. I will let you judge which one you think is the closest! I ended up using 5 tablespoons both times I've made this frosting. Her oldest son, my older brother, worked there, and eventually became store manager. Don't miss the reader-favorite recipe that inspired this one, Copycat A&P Spanish Bar Cake by Bunny's Warm Oven. If you love all the frosting and the original, that's how it should be done. The original cake is split loaf cake, frosting in between the layers then nothing on the sides and top is frosted.
3 Tbsp unsalted butter, softened. Both cakes are super delicious, but again as I said an experiment to recreate that childhood memory. This recipe may use a good amount of allspice along with nutmeg and cinnamon to enhance the natural sweetness of the cake as much as possible, but it really is the icing that steals the show here. This works incredibly well with this cake specifically since the raisins and applesauce help to make the core of the cake already very sweet, so by adding some lemon and lime juice to the frosting, it makes for a combination of wonderful flavors that you need to try out. If you recall this cake you may have purchased it at an A&P Supermarket back then. Pickup your online grocery order at the (Location in Store). Vegetable shortening is a common ingredient used to give baked goods a crumbly texture that breaks apart easily with each bite you take, and it works just as well with Spanish bar cakes, making them a lot easier to bite into and chew down on.
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A cult favorite beer returns to WA, and 8 bar openings around Greater Seattle. Meanwhile, Chris Ronacher had started looking for additional contract bakeries to produce other high quality items for the new Jane Parker and happened upon what turned out to be a very fortuitous moment during a call to one of those bakeries. More Recipes We Love. For less sweet of a cake, cut sugar by 1/2 cup and omit the frosting. We recommend choosing products with short ingredient lists, as these tend to be less processed. Slicing into the fruitcake revealed a plethora of plump and tender fruits, including sweet, juicy raisins and even more cherries. Add nutmeg to taste.
A toothpick inserted toward the center of the cake should come out without any crumbs. More Cakes To Try: Amaretto Pumpkin Cheesecake. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. Using a spatula, I worked from the center and spread the batter out into all corners so it was evenly distributed inside the pan. This recipe came from the. Then place the second layer on top of the first. Simply mix the ingredients together using an electric mixer, add in the raisins, and then proceed to bake, that's all there is to it. Sadly, in the 1950's, A&P lost ground to newer, more modern stores, and eventually closed all its North Carolina locations. Once you take a bite, you will be hooked. Start working with the butter, gradually working in the confectioner's sugar so that you don't send sugar flying all over your kitchen. It came in individual or family size, and I loved it when I'd have one of the little ones all to myself, no sharing with the brothers.
Pour in pans and bake 29-34 minutes. Loaf pan, bundt pan or any pan greased. It's in my hands right now, printed out on that computer paper with the holes down the side. " When testing the taste of the cake, you will need to add more or less of the spices to taste. Place all of the flour and spices in a large mixing bowl. Determined to forge ahead and clear this unexpected hurdle, the brothers took to the phones and started to contact bakeries across the US in search of one who would help them resurrect the popular J ane Parker fruitcakes. This product has 41 ingredients. Remove from oven and leave to cool. Add the chopped nuts (if desired).
Cook raisins in the water for 10 minutes over medium heat. Cook for 10 minutes. 1 teaspoon cinnamon. It's a good thing this is a "snack cake, " so you and your family can snack on it throughout the day. Disclosure: I am a member of the affiliate program of If you purchase something through a link from this page, I may receive a small percentage of the sale as compensation at no extra cost to you. The first one is without the molasses in it. This old-fashioned cake recipe was inspired by the famous A&P cake. Prepare the frosting: Using an electric mixer, cream together the cream cheese and butter, then add the powdered sugar until smooth. Spanish bar is pretty unique in flavor and it's hard to get the spices just right.
1 1/2 cup powdered sugar. You'll want the frosting to be a bit on the thick side, so be careful adding more of the milk as you go. Add vanilla extract, beat again.
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