This recipe provides instructions for making a layered bar cake with a spiced batter and a creamy frosting, reminiscent of the A&P Spanish Bar Cake, a beloved classic known for its rich flavors and moist texture. While the exact recipe for the original A&P Spanish Bar Cake is often debated and may have variations, this version aims to capture the essence of a dense, spiced cake, possibly containing ingredients like raisins, nuts, and a hint of coffee or molasses, layered with a smooth, often vanilla-based, frosting. The cake is typically baked in a rectangular pan and cut into bars, making it perfect for sharing. The image shows a rectangular, multi-layered cake on a silver serving tray. The cake has a dark, moist-looking crumb with visible specks that could be raisins or nuts. It is layered and topped with a thick, white, ridged frosting. The overall appearance suggests a rich, dense, and flavorful cake.
The cake layers are likely made with all-purpose flour for structure, baking soda and possibly baking powder for leavening, providing a good rise and tender crumb. Sugar, likely a combination of granulated and brown sugar, contributes to sweetness and moisture. Eggs provide binding and richness. Butter or oil adds moisture and tenderness. A liquid such as buttermilk, strong brewed coffee, or even hot water helps to create a moist cake and can enhance the flavors of spices like cinnamon, cloves, and nutmeg, which are characteristic of a spiced cake. Ingredients like raisins and chopped nuts (such as walnuts or pecans) add texture and flavor. Molasses is sometimes included for its rich, dark sweetness and to contribute to the cake’s color. Spices such as ground cinnamon, ground cloves, and ground nutmeg are essential for the warm, comforting flavor profile.
The frosting is typically a creamy and sweet concoction. Butter (often unsalted and softened) forms the base. Powdered sugar provides sweetness and structure. Milk or cream is added to achieve a smooth and spreadable consistency. Vanilla extract is a common flavoring, but other extracts like almond or even a hint of coffee could be used to complement the cake. Cream cheese is sometimes incorporated into the frosting for a tangy note and a richer texture.
The preparation involves creaming together butter and sugar, beating in eggs, and then alternating the addition of dry and wet ingredients, including the spices, coffee or other liquid, raisins, and nuts. The batter is divided into layers and baked in a rectangular pan until a toothpick inserted into the center comes out clean. The cake layers are then cooled completely before being frosted. A generous layer of frosting is spread between each cake layer and on top. The frosting on top is often decorated with simple ridges or swirls. The finished cake is typically chilled slightly before being cut into bars for serving.
This cake is best enjoyed at room temperature or slightly chilled, allowing the flavors to meld.
The texture is typically dense and moist, with chewy raisins and a bit of crunch from the nuts, contrasted by the smooth and creamy frosting.
The flavor is a rich and complex blend of warm spices, the subtle bitterness of coffee (if used), the sweetness of molasses and sugar, the chewiness of raisins, the nuttiness of pecans or walnuts, all balanced by the creamy vanilla frosting.
A&P Spanish Bar Cake (Likely Inspired) is a layered, dense, and spiced rectangular cake, often containing raisins and nuts, with a smooth, creamy frosting.
The preparation involves making a spiced batter with raisins and nuts, baking it in layers, cooling, and then assembling with a creamy frosting between and on top.
Ingredients ( अनुमानित based on common spiced cake and buttercream recipes):
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee (cooled) or ½ cup buttermilk
- ¼ cup molasses (optional)
- 1 cup raisins
- ¾ cup chopped walnuts or pecans
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- ½ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk or spatula
- Measuring cups and spoons
- Parchment paper (optional, for lining the pan)
Instructions ( अनुमानित):
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and molasses (if using).
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee (or buttermilk), beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in Raisins and Nuts: Gently fold in the raisins and chopped walnuts or pecans.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. If the cake rose unevenly, you can carefully level the top with a serrated knife once cooled.
- Make the Vanilla Buttercream Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating on low speed until incorporated. Gradually add the milk or heavy cream and vanilla extract, and the optional pinch of salt. Beat on medium-high speed until the frosting is light and fluffy. Add more powdered sugar or liquid as needed to achieve a smooth and spreadable consistency.
- Assemble and Frost the Cake: Once the cake is completely cool, slice it horizontally into two or three even layers using a long serrated knife. Place the bottom layer on a serving plate or tray. Spread a generous amount of frosting evenly over the first layer. Place the second layer on top and frost. If you have a third layer, add it and frost the top and sides of the entire cake.
- Decorate (Optional): Use a knife or a piping bag fitted with a tip to create ridges or swirls on the top of the frosting, as seen in the image.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set slightly. Cut the cake into bars to serve.
Enjoy this rich and flavorful layered spice cake!