Here’s your complete A&P Spanish Bar Spiced Raisin Cake with Cream Cheese Frosting recipe, beautifully formatted with historical context and expert tips:
A&P Spanish Bar Spiced Raisin Cake
*(A 1950s-era cake inspired by the exotic flavors of A&P’s Spanish food section – warm spices, plump raisins, and rich cream cheese frosting)*
Ingredients
For the Cake:
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2 cups water
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¾ cup raisins
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½ cup vegetable oil
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2 cups all-purpose flour
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1 cup granulated sugar
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1½ tsp pumpkin pie spice (or ¾ tsp cinnamon + ½ tsp nutmeg + ¼ tsp cloves)
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1 tsp baking soda
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½ tsp fine salt
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1 large egg, lightly beaten
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¾ cup very finely chopped walnuts (optional)
For the Frosting:
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8 oz cream cheese, room temperature
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¼ cup unsalted butter, room temperature
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2¼ cups powdered sugar
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¼ tsp fine salt
Instructions
1. Make the Cake:
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Prep: Preheat oven to 325°F. Grease an 8×8 pan and line with parchment.
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Plump the raisins: In a saucepan, boil water and raisins for 10 minutes until raisins are swollen. Remove from heat, stir in oil, and cool to room temperature (about 30 mins).
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Mix dry ingredients: Whisk together flour, sugar, spices, baking soda, and salt.
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Combine: Beat the egg into the cooled raisin mixture. Gently fold into dry ingredients until just combined. Add walnuts if using.
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Bake: Pour into prepared pan. Bake 40-45 minutes until a toothpick comes out clean. Cool completely.
2. Make the Frosting:
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Whip: Beat cream cheese and butter until fluffy (~2 mins).
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Sweeten: Gradually add powdered sugar and salt, beating until smooth.
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Frost: Spread over cooled cake. For vintage flair, score the frosting with a fork in a crosshatch pattern.
Why This Recipe Matters
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A&P’s Global Pantry: The spice blend nods to the “Spanish Bar” section, which introduced Americans to warm Mediterranean flavors.
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Depression-Era Smart: Originally eggless, the added egg here (1950s update) makes it richer while keeping its moist, dense texture.
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Perfect Pairing: The tangy frosting balances the cake’s sweetness – a mid-century innovation.
Serving Suggestion: Dust with cinnamon or garnish with whole walnuts for a retro touch.
Would you like the original eggless version or tips for adapting it to a sheet cake? This cake tastes even better the next day!
