Spanish Bar Sheet Cake
A warmly spiced Spanish Bar Sheet Cake made with raisins, cinnamon, nutmeg, and cloves. Moist, flavorful, and topped with caramel drizzle for a nostalgic, bakery-style dessert that’s simple to prepare in just one pan.
8 Servings
Ingredients
- 2 cups water
- 1 cup raisins
- 1/2 cup vegetable shortening or unsalted butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 large egg beaten
- Caramel sauce for drizzling
Instructions
Preheat and Prepare the Pan:
- Begin by preheating the oven to 325°F (163°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray to prevent the cake from sticking.
Simmer the Raisins:
- In a medium saucepan, combine the water and raisins. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for approximately 10 minutes, stirring occasionally. This step softens the raisins and enhances their flavor.
Incorporate the Shortening or Butter:
- After simmering, remove the saucepan from heat and stir in the vegetable shortening or butter until fully melted. Allow this mixture to cool to room temperature before proceeding.
Sift the Dry Ingredients:
- In a large mixing bowl, sift together the granulated sugar, baking soda, flour, ground cloves, ground cinnamon, ground nutmeg, ground allspice, and salt. Stir gently to combine the dry ingredients evenly.
Combine Wet and Dry Ingredients:
- Once the raisin mixture has cooled, add it to the bowl of dry ingredients. Add the beaten egg and fold the batter gently until the flour is fully incorporated. Avoid overmixing to ensure a tender cake texture.
Pour and Bake:
- Transfer the batter to the prepared baking dish, spreading it evenly. Place the dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Finish:
- Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, drizzle the top generously with caramel sauce.
Serve:
- Slice into squares and serve. Enjoy at room temperature or slightly warmed, if desired.
Notes
To prepare this Spanish Bar Sheet Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or similar binding agents. Ensure the caramel sauce used is certified gluten-free, as some commercial sauces may contain hidden gluten or cross-contaminated thickeners. The texture may be slightly more delicate, but the flavor remains rich and nostalgic.