A&P Spanish Bar Cake Copycat
Ingredients
Cake
- 2 cups of flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1.5 tsp baking soda
- 1.5 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp salt
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 cup molasses
- 1/2 cup vegetable oil
- 2 cups applesauce
- 2 eggs
- 1 cup of raisins plumped in boiling water for 30 minutes (can also add a splash of bourbon for flavor), drained, and roughly chopped
Frosting
- 4 oz cream cheese (cold)
- 4 tbsp butter
- 2 cup powdered sugar
- 1/2 tsp vanilla
- pinch of salt
Instructions
Cake
- Prepare 2-3 loaf pans by greasing, flouring, and optionally lining the bottom with parchment paper.
- Combine and whisk all dry ingredient together in a mixing bowl.
- Add all of the wet ingredients and beat together until just mixed.
- Bake at 350 degrees until a cake tester comes out clean, about 45-50 minutes.
- Allow to cool for about 20-30 minutes before removing from pans and cooling completely on a rack.
- Wrap in plastic wrap and put in the refrigerator until ready to frost.
- Right before making the frosting, trim loafs to a rectangle, wrap in plastic wrap, and pop in the freezer.
- Frost only the top of each piece of cake, and run a fork lengthwise across the top of the cake for the traditional look.
Frosting
- Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese.
- Slowly and gradually blend in the powdered sugar and vanilla, scraping the sides of the bowl as needed.
- Then beat on high until well-combined, smooth, and creamy. Stop once it stiffens or it could start to turn runny.
- Pop in the fridge for 30 minutes before frosting so it can stiffen up again.
Notes
Combined the recipes from these sources: