Retro Copycat A & P Spanish Bar Cake

If you're looking for a dessert that’s both heartwarming and crowd-pleasing, this Warm Raisin Spice Cake with Cream Cheese Frosting delivers. Infused with aromatic spices and rich raisins, it’s perfect for family gatherings or a cozy night in.

With a luscious cream cheese frosting layered in between, every bite brings a satisfying blend of sweetness and spice.

Yield: Serves 8 to 10
Prep Time: 20 minutes
Cook Time: 35 minutes
Inactive Time: 1 hour

Photo byGLP

Ingredients

For the Cake:

• 2 cups water
• 3/4 cup raisins
• 1/2 cup canola oil
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons ground cinnamon and nutmeg mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly whisked
• 3/4 cup finely chopped pecans (optional)

For the Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 1/4 cups powdered sugar
• 1/4 teaspoon salt

Instructions

To Make the Cake:

1. Preheat your oven to 325°F. Grease an 8x8 baking dish and line it with parchment paper.
2. In a medium saucepan, bring the water and raisins to a gentle simmer for about 10 minutes. Stir in the canola oil and let the mixture cool.
3. In a separate bowl, whisk together the flour, sugar, cinnamon-nutmeg blend, baking soda, and salt.
4. Gradually mix the dry ingredients into the cooled raisin mixture, followed by the whisked egg and pecans (if using).
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely.

For the Frosting:

1. Beat the cream cheese and butter together until smooth and creamy, about 2 to 3 minutes.
2. Gradually add the powdered sugar and salt, continuing to beat until smooth.

To Assemble:

1. Remove the cooled cake from the pan and place it on a cutting board.
2. Slice the cake in half horizontally.
3. Place one layer on a serving platter and spread half the frosting evenly on top.
4. Add the second layer and frost the top with the remaining cream cheese mixture. For a decorative touch, use a fork to create grooves in the frosting.

Substitutions

• Oil: Feel free to swap canola oil for melted coconut oil for a slightly tropical twist.
• Nuts: Pecans can be replaced with almonds or omitted entirely for a nut-free option.
• Spices: Substitute the cinnamon-nutmeg combo with pumpkin pie spice or even chai spice for a unique flavor boost.

Storage Tips

Store any leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for a make-ahead dessert that lasts up to 3 months. Simply thaw in the refrigerator overnight and enjoy!

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