Spanish Bar Cake Recipe

Name: Spanish Bar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups raisins; 1 cup shortening; 4 cups all-purpose flour; 2 cups white sugar; 2 teaspoons baking soda; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon salt; 2 eggs; 1 cup chopped walnuts

Servings: persons

4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
2
Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.
3
Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan.
4
Bake at 350 degrees F (175 degrees C) for 35 minutes.

1090

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups water, 2 cups raisins, 1 cup shortening, 4 cups all-purpose flour, and more.

Yes, Spanish Bar Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanish Bar Cake

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