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Spanish Bar Cake Recipe: A Moist, Flavorful Classic

Spanish Bar Cake Recipe

A moist vintage American bar cake made with simmered raisins and warm spices, covered with classic cream-cheese frosting. This recipe yields approximately 16 bars from one 9 x 13-inch pan.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup Raisins
  • 1 cup Water
  • 1/2 cup Vegetable shortening
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground nutmeg
Cream-Cheese Frosting
  • 4 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 2 cups Confectioners’ sugar, sifted

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease and lightly flour a 9 x 13-inch baking pan, or line it with parchment.
  2. Combine the raisins and water in a saucepan. Bring the mixture to a boil, then simmer for about 10 minutes.
  3. Remove the saucepan from the heat and stir in the vegetable shortening. Let the raisin mixture cool until warm rather than hot.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
  5. Stir the sugar, egg, and vanilla into the cooled raisin mixture.
  6. Add the dry ingredients to the raisin mixture and mix just until combined. Do not overmix.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 25–30 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
  9. Cool the cake completely before frosting.
  10. Beat the cream cheese and butter until smooth. Add the vanilla, gradually beat in the confectioners’ sugar, spread the frosting over the cooled cake, and cut into bars.

Notes

Do not drain the raisins or discard the cooking water. Cool the raisin mixture before adding the egg. Vegetable shortening gives the most traditional crumb, while butter creates a richer but less old-fashioned texture. Refrigerate the frosted cake for cleaner slices, then let it stand briefly at room temperature before serving.