A&P Spanish Bar Cake Copycat

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

1. Combine the raisins and water in a saucepan.
2. Bring to a gentle simmer and cook for 10 minutes. Remove from the heat and cool without draining.
3. Preheat the oven to 350°F (175°C). Grease and line two 8-inch rectangular or round shallow cake pans.
4. Beat the butter, granulated sugar and brown sugar until light and creamy.
5. Beat in the eggs one at a time, followed by the vanilla.
6. Whisk together the flour, baking soda, cinnamon, cloves, nutmeg and salt.
7. Add the dry ingredients to the butter mixture, alternating with the cooled raisins and their liquid.
8. Divide the batter between the prepared pans and smooth the surfaces.
9. Bake for 30–40 minutes, until the centers spring back and a tester comes out clean.
10. Cool in the pans for 10 minutes, then transfer to racks and cool completely.
11. Beat the cream cheese and butter until smooth.
12. Gradually beat in the powdered sugar and vanilla, adding enough milk to make a spreadable frosting.
13. Sandwich the cake layers with frosting and cover the top.
14. Create a combed pattern in the frosting with a fork or decorating comb.