Here, this A&P Spanish Bar is similar to the original version, which simply added spices and raisins. This sweet treat is a double-decker cake held together by a smooth and velvety cream cheese frosting.
To start, boil water and soak the raisins for ten minutes. This step plumps the raisins up and ultimately injects good moisture into the cake. As the raisins cool, you go ahead and mix up the dry ingredients.
Add the raisins, oil, and egg to the batter. At first, it’ll look lumpy, but trust the process and keep stirring, it’ll form a smooth mixture.
Pour into a parchment lined greased 8×8 pan and bake until the cake is golden around the edges and a toothpick inserted comes out with a few moist, not wet, crumbs.
The frosting is a simple but classic combination of cream cheese, butter, powdered sugar, and the tiniest pinch of salt.
