Spanish Bar Cake - Master Cookbook Recipe # 256

Name: Spanish Bar Cake - Master Cookbook Recipe # 256
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 (One) 13x9 inch cake
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1-1/2 cups sugar; 1-1/2 tsp baking soda; 1 Tbsp cocoa powder (Hershey’s); 1 tsp ground cinnamon; 3/4 tsp salt; 1 tsp ground nutmeg; 1 tsp allspice, ground; 1/2 cup vegetable oil; 2 cups apple butter; 2 large eggs, slightly beaten; 1 cup raisins (plumped in orange juice overnight and drained); 8 oz. cream cheese, softened; 4 Tbsp salted butter, softened; 2 tsp vanilla extract; 2 cups confectioner’s sugar; 1/3 cup milk; 1 Tbsp fresh lemon juice; 1/2 cup chopped walnuts (optional)

This recipe is a homemade version of the beloved, nostalgic grocery store classic. It’s a dense, moist spice cake deepened by apple butter and cocoa, then studded with plump, citrus-infused raisins. Topped with a tangy lemon-kissed cream cheese frosting, it’s a sophisticated and flavorful treat that brings back wonderful memories.

This is recipe #256 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min Soaking Time - Raisin: 24 hrs

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Ingredients

The Cake:
2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 tsp baking soda
1 Tbsp cocoa powder (Hershey’s)
1 tsp ground cinnamon
3/4 tsp salt
1 tsp ground nutmeg
1 tsp allspice, ground
1/2 cup vegetable oil
2 cups apple butter
2 large eggs, slightly beaten
1 cup raisins (plumped in orange juice overnight and drained)
The Frosting:
8 oz. cream cheese, softened
4 Tbsp salted butter, softened
2 tsp vanilla extract
2 cups confectioner’s sugar
1/3 cup milk
1 Tbsp fresh lemon juice
1/2 cup chopped walnuts (optional)

Instructions

Prep Raisins: The night before, soak your raisins in orange juice. Drain them well before starting your cake.
Mix Dry: Preheat your oven to 325°F. In a large mixing bowl, combine the flour, sugar, baking soda, cocoa powder, cinnamon, salt, nutmeg, and allspice. Whisk until thoroughly blended.
Mix Wet: Add the vegetable oil, apple butter, and slightly beaten eggs to the dry mixture. Mix until the batter is smooth and well combined.
Fold: Gently fold the plumped, drained raisins into the batter.
Bake: Transfer the batter to a greased and floured 9x13-inch pan. Bake at 325°F for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Frost: While the cake cools, mix the cream cheese, butter, vanilla, confectioner’s sugar, milk, and lemon juice until smooth. Spread the frosting over the cooled cake and top with walnuts if desired.

Notes

Tammy's Tip: "Soaking those raisins in orange juice is the secret step! It makes them so tender and adds a tiny hint of brightness that cuts through the warm spices perfectly. This cake is even better the second day once the flavors have had time to meld."