Spices, applesauce, raisins and cocoa combine to make one very moist cake! It is so good and brings back many memories for me.
This cake is an old family favorite from the A+P stores where I grew up. Mom would buy one as a special treat. I decided to try making it years ago when I saw a recipe that sounded good. The recipe wasn’t quite right so I have improved it every time I’ve made it. I think it is perfect now, right down to looking like the original. I hope you enjoy it too! Does it bring back any memories for you?
The cake is baked in a 9×13 pan. I cut it length ways and made it two layers, because that is how A+P sold theirs. I think it makes it just a little more special. The fork marks on the top are also what I remember…
More important than how it looks, is the wonderful flavor. The combination of the spices and a little chocolate makes this cake very special. An icing that is not too sweet really compliments the cake. A cream cheese frosting would be good too but it just wouldn’t be authentic on the A+P Spanish Bar Cake.
Spanish Bar Cake
2 c. flour
3/4 C sugar
3/4 C light brown sugar
1 1/2 tsp. baking soda
2 Tbsp. cocoa (I used Dutch process)
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1/2 C oil
2 C applesauce
1 1/2 C raisins (plump in hot water for 15 minutes and drain)
Preheat oven to 350°. Spray a 9 x 13 baking pan with baking spray.
Whisk first 8 ingredients together in a large bowl.
Stir in oil, applesauce and eggs, mix well. Add raisins, stir just until combined.
Bake at 350 degrees in 9×13 inch pan for 30-35 minutes.
Cool completely before spreading with a butter cream frosting.
Note: If you would like to make the cake like the original Spanish Bar Cake, cut the cake length ways into two halves. Spread the frosting between the layers and on top. Use a fork to make the lines on the top.