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Ann Page's Spanish Bar Cake

Last post Jan 01, 2013 7:01 PM by Antilope . 3 replies.


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  • Ann Page's Spanish Bar Cake
    I am looking for the receipt for Ann Page's Spanish Bar Cake. I think it is a spice cake with raisins, and icing. When I make a spice cake with the raisins it is not as moist.
    False
  • RE: Ann Page's Spanish Bar Cake
    Subject: Recipe: A & P Spanish Bar Cake (remember this)
    kathyf1

    Spanish 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 needed
    In 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.
    False
  • RE: Ann Page's Spanish Bar Cake

    Karolin
    Subject: Recipe: A & P Spanish Bar Cake (remember this)
    kathyf1

    Spanish 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 needed
    In 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.

    False

    Dawn E. Lowenstein

  • RE: Ann Page's Spanish Bar Cake

    Here's a picture in an old newspaper from 1960 of an A&P Jane Parker Spanish Bar Cake:

    http://news.google.com/newspapers?id=J8ggAAAAIBAJ&sjid=O2oFAAAAIBAJ&pg=4899%2C4441884

    From 1960 newspaper Ad:

    "Jane Parker

    Spanish Bar
    Cake REG 39¢ 29¢

    Delightfully spicy and grand tasting cake
    with plenty of plump, juicy raisins...filled
    and topped with creamy-smooth vanilla icing.
    Wonderfully good..priced for thrift!

    Jane Parker 8-inch size"

    False

    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.