The other day I had lunch with my friends Liz and Karen. We were talking about early memories of downtown Saratoga Springs, and what used to be, and where. The old A&P was on Broadway, where Soave Faire is now. Later, it moved to Division Street, where the Shoe Depot now exists. Once on the subject of the A&P, I said that my most distinct memory is the aroma of freshly-ground coffee. It's what I remember most. Karen agreed. Liz grew up in Connecticut, but an A&P is an A&P, and she had very fond memories of the store's Spanish Bar Cake. It was such a happy memory for her. Later that day Liz sent me this recipe, which is (according to reviews) as close to the real thing as possible. If you have fond memories of A&P's Spanish Bar Cake, you can relive them by making this and spending nostalgic time with an old favorite.
A&P's Spanish Bar Cake
Dry ingredients- mix these together first in a large bowl:
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
Then add these:
1/2 cup vegetable oil
2 cups applesauce
1 cup raisins (add these last, after everything else is mixed)
8 ounces cream cheese, softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioner's sugar
1/3 cup milk
1 tablespoon lemon juice or lime juice
Mix all ingredients together and beat well. Beat in more milk if needed for easier spreading.
Bake at 350 degrees 30 to 35 minutes in a 9x13 pan, or 40 to 45 minutes in a bundt pan. Cool thoroughly before frosting.
Recipe source: http://www.squidoo.com/spanishbarcake