so very good, got milk
Delicious! Perfect. The cake is quite enough on its own and can easily do without the icing, it's that rich and moist. I'll be making this Spanish Bar often just to have it available for unexpected guests. On special occasions I'll make the icing which is just too delicious.
Well I must be a dummy. I'm certainly no baker but there's no directions AFTER u add the raisins??? Just add the raisins n bake,.. Don't u have to stir or beat it again? N for how long? I used my own judgement and beat it about 1-1/2 mins. It's in the oven n I'm praying! Will report back. puzzler
my friends and family loved it. i feel like a rock star. thank you!
Oh I had completely forgotten those A and P bars but these are much, much better. This is going into my files so I do not lose them. Thanks again.......
yum yum yum! freshly grated nutmeg makes this the perfect spice cake!
The cake part was not bad my mom said it was similar to the A&P ones but I don't remember exactly what they tasted like I was very young and we didn't get them that often but the nutmeg seemed a little strong to me . The frosting was not good at all. It was very runny so I added nearly an extra cup of powdered sugar but that didn't help I still had to pour it over the cake like a glaze. I did forget the lemon juice but the last thing it needed was more liquid. It's way to sweet and over powers the cake. I doubt I'll make it again and I know I won't be using this frosting.
I forgot to rate this recipe until I took half of it from the freezer today. I liked this recipe but it is just a little off, not quite like the old A&P. I may fiddle around with it and see how close I can come to the original. I still think 5 stars are appropiate. I definately will make again with a few different ingredients. THX, 1STEVE
(( YUM )) I am looking for Spanish food recipes to help my son's school celebrate the upcoming 'Memphis In May' celebration whereby we honor a chosen country every year. This year it is Spain. I don't know if this is a real Spanish cake or not-I'm clueless to the origin of it, but I came accross your recipe while searching the site, and decided to try it. Now, I grew up in Pennsylvania, and I remember A & P stores ( ahhh-the good ole' days!), and I swear as soon as I took a bite of this cake I was 8 again! I remembered it!! I made two cakes, one for us to eat at home, and one for my husband to take to work to try out on his employees. Everyone loved it according to him, and said that it would be just as good without the icing. I made them in bundt cake pans and I have to tell ya', this was one of the moistest cakes I have ever eaten! Thanks 1Steve for the fantabulous recipe!
Absolutely excellent; I know I'll be making this a lot. I cut the recipe in half and baked it up in a 9" square pan; it was done perfectly after 25 minutes. I also subbed Splenda for part of the sugar. Other than the Splenda substitution and cutting the recipe in half, I made no other changes. This came together very fast, and the resulting cake is beautifully moist and tender, with a wonderful spice flavour. I didn't bother with the icing; this really doesn't need it. Thanks for posting!