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KarolinSubject: Recipe: A & P Spanish Bar Cake (remember this) kathyf1Spanish Bar Cake 4 cups water 2 cups raisins 1 cup vegetable shortening 2 cups granulated sugar 2 teaspoons baking soda 4 cups all-purpose flour 1 teaspoon ground cloves 1 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon salt 2 large eggs, beaten Buttercream Frosting (optional)Heat the oven to 350 degrees. Grease and flour two 13- by 9-inch baking pans. Set aside. Combine the water and raisins in a saucepan, heat to boiling and simmer for 10 minutes. Add the shortening, then allow the mixture to cool. Meanwhile, into a bowl, sift the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt. Add the cooled raisin mixture, then blend well. Add the eggs and stir well. Turn into the prepared pans and bake for 35 minutes. Let cool completely on wire racks. If desired, ice with Buttercream Frosting. Buttercream Frosting 1 pound confectioners' sugar 1/2 cup (1 stick) butter, softened 1 teaspoon pure vanilla 3 tablespoons milk, more if neededIn a large bowl, beat together the confectioners' sugar, butter, vanilla and 3 tablespoons milk until smooth. If necessary, add more milk until the frosting is of spreading consistency. will frost a 2-layer cake, 13 x 9 cake or 2 doz cupcakes.
Dawn E. Lowenstein
Here's a picture in an old newspaper from 1960 of an A&P Jane Parker Spanish Bar Cake:
From 1960 newspaper Ad:
"Jane ParkerSpanish BarCake REG 39¢ 29¢Delightfully spicy and grand tasting cakewith plenty of plump, juicy raisins...filledand topped with creamy-smooth vanilla icing.Wonderfully good..priced for thrift!Jane Parker 8-inch size"
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
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