My brother used to stock shelves at the A&P and would always bring home this after his work. Sometimes it came home half eaten (he couldn’t help himself to it after his shift). But eating it was the highlight of my day as a kid. Having this again really reminds me of childhood. "

 

A&P Spanish Bar: A Vintage Snack Cake Revival

If you grew up in an era when grocery stores had in-house bakeries, you might remember walking by the bakery case in the old A&P (“The A&P”) and seeing the Spanish Bar cake. This nostalgic cake is spiced, rich with raisins, and topped with a creamy frosting. Many of us remember its flavor, texture and that distinctive “bar” format. Now you can recreate it at home—with fidelity to those memories.

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🕰️ A Bit of History & Why It Matters

The Spanish Bar cake was popular in the 1940s–70s in many A&P stores under the Jane Parker bakery brand. Cuisine Genial+3cookforyou.familyfreshrecipes.com+312 Tomatoes+3
It’s called “Spanish” though it has no clear connection to Spain — likely the name was a marketing choice in that era. It typically features warm spices (cinnamon, allspice, nutmeg), raisins, sometimes walnuts, and a white frosting top and middle, served in a bar format (often cut into long bars). Willow Bird Baking+1

The cake evokes memories of childhood treats, bakery cases, and simpler times. Many bakers online say that one bite instantly took them back. gardenweb.com+1

This recipe aims to capture that texture and flavor: moist but firm cake, studded with raisins, spiced and topped with creamy frosting.

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🧾 Ingredients

For the Cake – Makes one large 9× 13-inch rectangle or two loaf pans (or you can cut later into bars)

• 2 cups (approx. 240 g) all-purpose flour

• 1½ teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• ½ teaspoon ground cloves (optional)

• ½ teaspoon salt

• 1 cup (200 g) granulated sugar

• ½ cup (110 g) brown sugar, packed (some older versions use only white sugar)

• ½ cup vegetable oil (or shortening)

• 2 large eggs, lightly beaten

• 1½ cups raisins, plumped (see next step)

• 1 cup boiling water (to soak raisins)

• Optional: ½ cup chopped walnuts or pecans (for texture)

• Optional: 1 tablespoon unsweetened cocoa powder (for a darker hue)

For the Frosting

• 8 oz (225 g) cream cheese, softened (room temperature)

• ¼ cup (57 g) unsalted butter, softened

• 2¼ – 3 cups (approx. 280-375 g) powdered sugar (adjust for thickness)

• 1 teaspoon pure vanilla extract

• Pinch of salt

Optional Decorative Finish

• Take a fork and rake gentle furrow lines across the top of frosting (many remember the original with “grooved” frosting). 12 Tomatoes

• Sprinkle finely chopped nuts over top edges (if you used nuts in the cake)

• Chill briefly to set the frosting before slicing into bars

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🧪 The Science & Structure

• Raisins plumped in boiling water add moisture and juicy bursts in the cake. The boiling water helps soften the raisins and infuse moisture into the batter. 12 Tomatoes+1

• Spices (cinnamon, allspice, cloves) create that warm “snack-cake” flavor.

• Oil or shortening gives moisture and keeps cake tender, different from a lighter butter-based cake.

• Frosting uses cream cheese and butter to provide richness and a smooth top; the contrast of the moist spiced cake and creamy frosting is key.

• Baking at a moderate oven (around 325–350 °F / 160-175 °C) ensures even bake and a slightly dense crumb—appropriate for a bar cake texture.

• Frosting the cake when completely cooled prevents melting and helps a clean finish.

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🍳 Step-by-Step Instructions

Step 1: Preheat & Prepare

1. Preheat oven to 325 °F (163 °C) or 350 °F (175 °C) depending on pan size and thickness (if using 9×13 use 350; if loaf pans maybe 325).

2. Grease and flour a 9×13-inch baking pan (or two loaf pans) or line with parchment paper for easier removal.

3. In a small saucepan, bring 1 cup (approx. 240 ml) water to a boil. Remove from heat and add the raisins, let sit for about 10 minutes to soften and plump. Then drain and set aside. 12 Tomatoes+1

Step 2: Mix Dry Ingredients

4. In a bowl, whisk together flour, baking soda, cinnamon, allspice, cloves (if using), salt, and optional cocoa powder until evenly combined.

Step 3: Combine Wet Ingredients

5. In a separate large mixing bowl, combine granulated sugar, brown sugar and vegetable oil (or shortening) and beat/whisk until well combined.

6. Add eggs and vanilla extract, mix until incorporated.

7. Stir in the drained raisins and optional chopped nuts.

Step 4: Combine Wet & Dry

8. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid over-mixing to keep the crumb tender.

9. Pour the batter into the prepared pan(s). Level the top.

Step 5: Bake

10. Bake for approximately 30-40 minutes (for 9×13) or 50-60 minutes for deeper loaf pans or larger volume. A toothpick inserted into the center should come out clean or with a few moist crumbs (not raw batter). Willow Bird Baking+1

11. Remove from oven and allow cake to cool in pan for about 10-15 minutes. Then transfer to a wire rack and cool completely. Cooling fully is crucial before frosting.

Step 6: Prepare Frosting

12. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy (about 2-3 minutes).

13. Add vanilla and a pinch of salt.

14. Gradually add the powdered sugar, beating until the frosting is smooth but thick enough to spread. If too thick, you can add a teaspoon of milk to adjust.

Step 7: Frost & Assemble

15. Once the cake is completely cool, you may choose to slice it horizontally into two layers (traditional bar format) or keep it single layer. Place the bottom layer on your serving platter.

16. Spread a generous layer of frosting on top of that layer. If you sliced, then place the top layer over. Then frost the top (and optionally the sides if you want a full cake look).

17. Use a fork to create shallow ridges/grooves across the top of the frosting if you’d like the nostalgic look. 12 Tomatoes

18. Chill the cake for about 30 minutes to set the frosting before slicing into bars.

Step 8: Serve

19. Using a sharp knife, slice the cake into bars or squares—traditionally long bars but you can cut to your preferred size.

20. Serve with a glass of milk or coffee and enjoy the nods of recognition from those who remember it.

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🍂 Flavor & Texture Notes

• The cake should have a slightly dense, moist crumb but not heavy—raisins add chew, optional nuts add crunch.

• The spices should be present but not overwhelming—warm, nostalgic, snack-cake style.

• The frosting should contrast the cake by being creamy and smooth.

• Over time (day 1 vs day 2) the cake often tastes better after resting, as the flavors continue to meld. Many sources say it’s even better the next day. Cuisine Genial

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🌟 Variations

• Nut variant: Add ½ cup chopped walnuts or pecans for texture (some original versions had nuts) gardenweb.com

• Darker cake: Add 1–2 Tbsp cocoa powder to batter for a richer hue (some recall the original being darker) Reddit

• Loaves vs bars: You can bake in loaf pans and slice horizontally for a “sandwich” style or bake in 9×13 for a single layer cut into bars.

• Holiday version: Add 1 tsp pumpkin-pie spice instead of the individual spices for a seasonal twist.

• Mini version: Bake in a 9x9 pan or even cupcake format for smaller servings or gifting.

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🧠 Tips & Troubleshooting

• Cake sank / didn’t rise properly? Possibly over-mixing or too much liquid. Ensure proper measure and mix gently.

• Frosting slid off? Make sure cake is completely cooled before frosting; if warm the frosting will melt.

• Cake too dry? Consider reducing bake time slightly or covering top loosely with foil for last 10 minutes.

• Raisins heavy at bottom? Toss raisins (and nuts) lightly in a bit of flour before folding in to prevent sinking.

• Cutting neatly? Use a sharp, long knife and wipe blade between cuts for clean bars.

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🕰️ Storage & Serving

• Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. The flavors deepen with time. Cuisine Genial

• For best texture, bring from fridge to room temp 15–20 minutes before serving so frosting softens slightly.

• Cake freezes well (unfrosted or frosted) for up to 2-3 months. Wrap in plastic & foil. Thaw overnight in fridge, then bring to room temp before serving.

• Bars make great potluck desserts, treat box gifts, or lunch-box surprises.

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🎉 Serving Occasions & Pairings

• Great for nostalgic gatherings, church bake sales, family reunions.

• Serve with coffee, tea, milk or even a scoop of vanilla ice cream on the side.

• Cut into smaller treat size squares for brunch or buffet table.

• Because of the spiced nature, also perfect for autumn or holiday menus.

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🧪 Why This Recipe Still Works

• Uses simple, pantry-friendly ingredients: raisins, spices, sugar, flour.

• The contrast of tender spiced cake + creamy frosting is timeless.

• Many people have emotional associations with the original, making this recipe “comfort food with memories”.

• It’s versatile—easily adapted for nuts, cocoa, mini versions, etc.

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💬 Final Thoughts

Baking the Spanish Bar cake is more than just mixing, baking and icing—it’s about recreating a memory, a taste of nostalgia, a slice of simpler days. Whether you remember strolling past the A&P bakery case and seeing that cake, or you’ve discovered it later and wondered, “What was that flavor I loved?”, this recipe brings it home.

So the next time you want a dessert that’s full-flavored, comforting, distinctive and shareable—pick up your mixing bowl, turn on the oven, and make a Spanish Bar. I guarantee, as you bite into it, you’ll feel a warm rush of recognition—and maybe a few “Oh that’s exactly it!” from your guests.

Here’s to laughter, memory, and a cake that talks to the past while delighting the present.

Would you like a printable recipe card version of this Spanish Bar (with metric conversions, photo steps and a nostalgic vintage-look layout) that you can share or keep in your recipe binder?