Spanish Bar Cake

Spanish Bar Cake

Community Classics .
Edited on Dec 05, 2007

This recipe is the closest I have found to the Spanish Bar Cake my dad used to make when he worked for the A&P Bakery


1/2 cup soft shortening
1/2 cup light brown sugar
1 egg
3/4 cup molasses
1 cup boiling water
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves, optional
1/2 cup cut-up raisins


Preheat oven to 325 degrees. Cream together shortening, sugar and egg. Blend in molasses and boiling water. Sift together remaining ingredients except raisins and stir into batter. Stir in raisins.

Bake in a greased and floured 9-by-13-inch pan for about 40 minutes or until tested done. (Begin testing after 30 minutes.)

Remove cake from pan. Cool on wire rack.

Cut cake in half and frost as a two-layer cake.

Not a NESTLÉ®-tested recipe.

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