Spanish bar cakes used to be commonly available in cake shops but you won’t find them in many shops now. Well how about making one at home? If you are thinking that it would be a daunting task, you won’t be having these thoughts by the time you finish this article. For egg free version of any cake recipes, I always refer to this site. It has a great collection of cake recipes.
The cake is moist and spicy. If you are looking for a sweet yet spicy recipe, Spanish bar cake is surely the one to try out. It is frosted with icing and shaped like a loaf. The frosting could be either vanilla or cream cheese. The unique blend of spices, raisins and walnut makes it perfect choice for family get together and picnics. Also it is very popular for fancy tea parties. Here’s a step by step guide for making Spanish bar cake at home.
Ingredients for the Cake:
- 4 cups water
- 2 cups of raisins
- 1 cup of shortening
- 4 cups of all-purpose flour
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon of ground cloves
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground allspice
- 1 and half teaspoon salt
- 1 cup walnut (optional)
Pre-heat the oven at 350°F and oil a 13 x 9″ cake tin lightly. Pour some water in a saucepan and heat raisins for some 10 minutes, add one cup of shortening to it and stir over a medium flame. Turn the flame off and allow it to cool down.
Add flour, baking soda, sugar, salt and all the spice in a bowl and mix well. Add this mixture to the cooled shortening and raisins mixture and blend everything. Now beat the eggs to add to this mixture and stir to form a smooth mixture. Pour this batter to the cake pan and bake for about 35 minutes on when a toothpick inserted at the center of the cake comes out clean. Remove it from the oven and let it cool over a wire rack before removing from the pan.
Frosting for Spanish Bar Cake:
To prepare the frosting mix 8 ounce cream cheese, half cup butter, 1/3 cup dark corn syrup, ¼ teaspoon ground cloves ,1 tsp dry orange rind and 3 ½ cup sugar in a blender to form a smooth and creamy mixture. Do not over blend; otherwise the frosting will be too thin. If you don’t want to frost, sprinkle it with confectioner’s sugar before serving.
Cut the cake in two layers from the center. Place one layer top-side-down on a plate and frost it from the exposed top now put the other layer on top of the first one and frost its top as well as the sides of the cake.