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Spanish Bar Cake THIS IS THE ORIGINAL, IT DID NOT HAVE COCOA OR APPLESAUCE IN IT 4 cups water 2 cups raisins 1 cup vegetable shortening 2 cups granulated sugar 2 teaspoons baking soda 4 cups all-purpose flour 1 teaspoon ground cloves 1 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon salt
Add 2 tblsp of molasses, to wet ingredients make it moist. bake in a large, well greased loaf pan @ 325 for 45-50 mins. when cool, slice in half horizontally ——– frost in between layers (skip corn syrup in frosting) no need to frost the sides, run a fork lightly through the icing to get the same effect as the store bought A&P Spanish Bar cake.
Spanish Bar Cake several months ago and how delicious it was. I remember it being 2 layer with thin layer of frosting between and remainder on top, none on sides. It was about the size of a loaf pan, dark and moist. I will be trying your recipe soon.
My sister and I were talking about Spanish Bar Cake today. We both remember it from the A&P in Greensboro, North Carolina in the early 1970’s. It was a 4×8 loaf(bar) cake.
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