Spanish Bar Cake
Beat together until smooth:
2-1/4 c. AP flour
1/3 c. sugar
1 c. dark molasses
3/4 c. hot water
1/2 c. butter
1 egg
1 t. each baking soda, powdered ginger, pumpkin pie spice
1/2 t. each cinnamon and nutmeg
3/4 t. salt
Fold in:
1 c. chopped light raisins (moistened raisins in some water and then lightly flour them)
1 c. finely chopped pecans or walnuts
Divide batter into two greased and floured 8” loaf pans. Bake at 325º about 50 minutes or until toothpick inserted in middle comes out clean. Allow to cool in pan and then frost.
Spanish Icing:
Beat until smooth 4 T. butter and 1 (3-oz.) pkg. cream cheese. Add 2 T. dark corn syrup or pancake syrup and beat for 1 minute. Beat in a little at a time, 1-lb box powdered sugar alternately with 3 T. orange juice, 1 t. orange extract, 1/4 t. pumpkin pie spice till frosting is smooth enough to spread.