Memories…Spanish Bar Cake

When I was a young ‘un, it was a treat for my Ninny to bring home from the A&P store, the occasional Spanish Bar cake. It was a rich, dark, spicy bar cake with buttercream icing and a “fork” lined design on top. The extravagant sum of 39 cents was the cost for the cake. I can say, it was worth every penny! The recipe is long – full of spices but no preservatives, artificial flavorings, and things you can’t pronounce. It’s the perfect time of year for something spicy in your tummy. Grab a glass of milk, cup of coffee or tea and sit back with good novel and a piece of this cake.

Spanish Bar Cake with Nutmeg Icing
Makes: 16 to 20 servings

For cake:
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 large eggs
1 cup chopped walnuts

For icing:
4 cups confectioners’ sugar (sifted)
4 tablespoons butter, melted
2 teaspoons vanilla extract
4 tablespoons heavy cream
2 dashes ground nutmeg

For cake, preheat oven to 350 degrees. Lightly grease a 13×9 inch cake pan.
Cook raisins in the water for 10 minutes over medium heat. Stir in shortening. Stir until shortening is dissolved. Remove from heat and allow mixture to cool. In a large mixing bowl, combine flour, sugar, baking soda, spices and salt. Add raisin water shortening mixture. Blend well. Beat eggs lightly and stir into batter. Stir in chopped nuts. Pour batter into prepared pan. Bake for 35 to 40 minutes or until tester comes out clean. When cake is cool, frost with nutmeg icing.

For icing, combine confectioners sugar, butter, vanilla and heavy cream in a bowl and beat until smooth. Add nutmeg to taste.


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