cakeamericanbaking
A&P Spanish Bar Cake Copycat
A nostalgic raisin-and-spice layer cake inspired by the former A&P Spanish Bar Cake; the stored extraction is incomplete.
From YouTube · Jan 30, 2026
A nostalgic raisin-and-spice layer cake inspired by the former A&P Spanish Bar Cake; the stored extraction is incomplete.
30 min
Prep time
40 min
Cook time
2 hrs
Total time
About 8 servings
Yield
Ingredients
18 ingredients- [Cake] 1 cup raisins
- [Cake] 1 1/2 cups water
- [Cake] 1/2 cup unsalted butter
- [Cake] 1 cup granulated sugar
- [Cake] 1/2 cup packed brown sugar
- [Cake] 2 large eggs
- [Cake] 2 cups all-purpose flour
- [Cake] 1 teaspoon baking soda
- [Cake] 1 teaspoon ground cinnamon
- [Cake] 1/2 teaspoon ground cloves
- [Cake] 1/2 teaspoon ground nutmeg
- [Cake] 1/2 teaspoon salt
- [Cake] 1 teaspoon vanilla extract
- [Frosting] 115 g cream cheese, softened
- [Frosting] 60 g unsalted butter, softened
- [Frosting] 240 g powdered sugar
- [Frosting] 1 teaspoon vanilla extract
- [Frosting] 1–2 tablespoons milk
Method
14 steps- Combine the raisins and water in a saucepan.
- Bring to a gentle simmer and cook for 10 minutes. Remove from the heat and cool without draining.
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch rectangular or round shallow cake pans.
- Beat the butter, granulated sugar and brown sugar until light and creamy.
- Beat in the eggs one at a time, followed by the vanilla.
- Whisk together the flour, baking soda, cinnamon, cloves, nutmeg and salt.
- Add the dry ingredients to the butter mixture, alternating with the cooled raisins and their liquid.
- Divide the batter between the prepared pans and smooth the surfaces.
- Bake for 30–40 minutes, until the centers spring back and a tester comes out clean.
- Cool in the pans for 10 minutes, then transfer to racks and cool completely.
- Beat the cream cheese and butter until smooth.
- Gradually beat in the powdered sugar and vanilla, adding enough milk to make a spreadable frosting.
- Sandwich the cake layers with frosting and cover the top.
- Create a combed pattern in the frosting with a fork or decorating comb.
Recipe notes
Helpful tips
- This is a ChefScribe editorial copycat reconstruction because the stored extraction contained no usable quantities.
- Cool the raisin mixture before adding it to the batter.
- Do not frost the cake until the layers are completely cool.
Equipment
- Saucepan
- Mixing bowls
- Two shallow cake tins
- Electric mixer
- Offset spatula
Storage
Store covered in the refrigerator for up to 4 days.
Additional tips
- Editorial copycat reconstruction; not presented as a verbatim transcription of the source.
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