Spanish Bar Cake – Experience the nostalgic flavors of the Spanish Bar Cake. With this delightful recipe. Perfectly spiced. And topped with a creamy frosting. This cake will take you back. To simpler times. Enjoy the blend of raisins, walnuts, and warm spices. That makes this cake. A timeless favorite.
The first time I made this Spanish Bar Cake. It brought back memories of family gatherings. And cozy afternoons. My husband and child. Couldn’t get enough of it. And now it’s a regular treat. In our household. There’s something so comforting. About the combination of spices, and raisins. And that luscious cream cheese frosting.
What makes this Spanish Bar Cake truly stands out?
This Spanish Bar Cake stands out. For its perfect balance of spices, and moist texture. And the rich cream cheese frosting. That complements the cake’s flavors beautifully. The addition of raisins and walnuts. Adds a delightful chew and crunch. Making every bite. A delicious journey.
What You Need To Make This Spanish Bar Cake Recipe?
Water: Essential for plumping up the raisins. Making them juicy and tender.
Raisins: These little gems add natural sweetness. And a chewy texture to the cake.
Vegetable Oil: Keeps the cake moist and soft. Ensuring a perfect bite every time.
All-Purpose Flour: Provides structure. Giving the cake its light. And fluffy texture.
Granulated Sugar: Adds the right amount of sweetness. Without overpowering the spices.
Pumpkin Pie Spice: A warm blend of spices. That gives the cake its distinctive, nostalgic flavor.
Baking Soda: Helps the cake rise beautifully. Making it light and airy.
Fine Salt: Enhances the flavors of all the other ingredients.
Large Egg: Adds richness. And helps bind the ingredients together.
Walnuts (optional): Add a delightful crunch and nutty flavor. If you choose to include them.
Cream Cheese: The star of the frosting. Providing a tangy and creamy contrast. To the sweet cake.
Unsalted Butter: Adds richness to the frosting. Making it smooth and spreadable.
Powdered Sugar: Sweetens the frosting. And gives it a perfect, creamy texture.
Fine Salt (for frosting): Balances the sweetness of the frosting. Enhancing its flavor.
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Steps To Make Spanish Bar Cake:
Step 1: Preheat your oven to 325°F. And grease an 8×8-inch pan with baking spray. Don’t forget to line the bottom with parchment paper. It makes removing the cake a breeze later.
Step 2: In a large saucepan, combine 2 cups of water and 3/4 cup of raisins. Bring this to a gentle boil. Let it cook for 10 minutes. Once done, stir in 1/2 cup of vegetable oil. Let the mixture cool to room temperature.
Step 3: In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 1/2 tsp of pumpkin pie spice, 1 tsp of baking soda, and 1/2 tsp of fine salt.
Step 4: Slowly add the dry ingredients to the cooled raisin mixture. Stirring until just combined. Then, mix in a lightly beaten egg and 3/4 cup of finely chopped walnuts (if you’re using them).
Step 5: Pour the batter into your prepared pan. And bake for 35 to 40 minutes. You’ll know it’s done. When a toothpick inserted in the center comes out mostly clean. With just a few moist crumbs.
Step 6: While the cake is baking, prepare the frosting. In a large bowl, beat 8 oz of room-temperature cream cheese and 1/4 cup of room-temperature unsalted butter until smooth. Gradually add 2 1/4 cups of powdered sugar and 1/4 tsp of fine salt, beating until the mixture is creamy and lump-free.
Step 7: Once the cake is completely cool, remove it from the pan and place it on a cutting board. Slice the cake in half horizontally. Spread a generous layer of frosting on the bottom half, place the top half back on, and cover the entire cake with the remaining frosting.
Step 8: For a charming finish, use a fork to draw lines in the frosting. Serve and enjoy!
Tip:
For the best texture. And flavor. Allow your boiled raisin mixture. To cool to room temperature. Before mixing in the dry ingredients. This step is crucial. Because it helps the cake batter. Combine more smoothly. And ensures that the eggs won’t cook prematurely when added. Additionally, when making the frosting. Make sure both the cream cheese. And butter. Are at room temperature. This will help them blend together seamlessly. Creating a creamy. And lump-free frosting. Don’t rush the cooling process. Patience here will reward you. With a perfectly moist. And delicious Spanish Bar Cake. That tastes just like the ones from your childhood.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes. You can bake the cake. And prepare the frosting a day in advance. Store them separately. And assemble the cake just before serving.
Can I use a different type of nut?
Absolutely! Pecans or almonds would be great alternatives. If you prefer a different nut. Or if you have walnuts.
How should I store leftover cake?
Store any leftover cake in an airtight container. In the refrigerator. It will stay fresh. For up to 5 days.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spanish Bar Cake
Ingredients
For the Cake:
- 2 c water
- 3/4 c raisins
- 1/2 c vegetable oil
- 2 c all-purpose flour
- 1 c granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 large egg lightly beaten
- 3/4 c walnuts very finely chopped (optional)
For the Frosting:
- 8 oz cream cheese room temperature
- 1/4 c unsalted butter room temperature
- 2 1/4 c powdered sugar
- 1/4 tsp fine salt
Instructions
- Boil 2 cups of water with 3/4 cup of raisins for 10 minutes. Add 1/2 cup of vegetable oil. And let it cool.
- In a bowl, whisk together 2 cups of flour, 1 cup of sugar, 1 1/2 tsp of pumpkin pie spice, 1 tsp of baking soda, and 1/2 tsp of salt.
- Mix the dry ingredients into the cooled raisin mixture. Then add 1 beaten egg and 3/4 cup of finely chopped walnuts (if using).
- Pour the batter into the prepared pan. And bake for 35-40 minutes. Cool completely.
- For the frosting. Beat 8 oz of cream cheese with 1/4 cup of butter until smooth. Gradually add 2 1/4 cups of powdered sugar and 1/4 tsp of salt.
- Slice the cooled cake in half horizontally. Spread frosting on the bottom half. Place the top half back on. And frost the entire cake. Draw lines in the frosting with a fork. For a classic look.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
