In case you were wondering: No, I cannot eat all these desserts by myself. First of all, I’d rather not weigh 400 pounds — I just don’t think that’d be a very fun way to live. Secondly, even if I developed some wonderful condition that kept me trim regardless of how much pie I ate, baking is no fun unless you can share it with people you love. For me, one of the most rewarding parts of being a food blogger is watching people enjoy the things I’ve made (that sounds creepy, like I sit and stare at them as they eat, but I’m sure you know what I mean).

One group of folks I love to bake for is Mike’s family. Each Sunday evening we gather at their house for dinner and I bring whatever dessert I’ve whipped up. His mom is a fantastic cook, so the meal is always devoured enthusiastically. Many times I almost don’t think I have room for dessert! I say almost, because y’all know that there is always room for dessert.


One reason I love to bake for Mike’s family is because they’re always encouraging — even if the results of my culinary efforts that week are not perfect! Don’t you love the people in your life who take one look at your runny pie and say, “Nevermind, it tastes delicious!” My own family deserves this praise as well, since they were served Coconut Cream Soup for Thanksgiving and ate it with cheerful smiles and compliments. Yep, those kind of folks are the keepers!

Because Mike’s family has been so supportive of my baking, I jumped at the chance this past weekend to create something a little special for them. A couple Sundays ago, Mike’s dad mentioned a cake his dad used to bring home from the old A&P store. The cake was called Spanish Bar Cake, and he described it as a dark brown cake with raisins and a creamy white frosting. I was so excited to recreate the memory that I started googling around that night.

What did I find? Well, first off, Mike’s dad is not the only one by far who wants to recreate the cake! Many online forums had pages of nostalgic posters describing their childhood experiences with the cake. They discussed every facet of their vivid Spanish Bar Cake memories : the color, the texture, the pattern on the frosting, the shape, the packaging . . . ! I also found many copycat recipes that boasted an identical taste and appearance to the original.

Not having tasted Spanish Bar Cake myself, I found it difficult to settle on a recipe! There were a few key disparities I had to evaluate. First, some recipes used cocoa powder, while some were a more traditional spice cake. After asking Mike’s dad to describe the color again, I decided to use the recipe that included the cocoa.

Another difference in the recipes I viewed was the frosting. Some used a standard cream cheese frosting, while others used white buttercream. I chose the latter, though I love cream cheese frosting. I reasoned that if the cakes were not refrigerated and had groove marks in the frosting, chances are the frosting would need to be safe when stored at room temperature and relatively stiff. Hence, buttercream. There were other, smaller decisions to make — things like nuts or no nuts (I chose no nuts), one layer or two (I chose one) — and then I was ready to bake!

One bonus of this cake is how simple it is to make! I must be on an easy cake kick. It’s a two-bowl process (one for the cake and one for the frosting). In a nutshell, you mix the dry ingredients, add the wet, bake, cool, mix the frosting, frost. No fuss.

If you have fond memories of this old A&P cake, bake one up for yourself and enjoy a blast from the past. I’ll add a note tomorrow to let you know how close to the original this recipe is, based on Mike’s dad’s reaction!

UPDATE: Score! Mike’s dad said as soon as it touched his tongue, the memories came flooding back! Apparently this is it, folks! He even said it seemed a bit moister than the original. Hurray!

Spanish Bar Cake

Recipe by: compiled from various internet sources
Yields: one 9 x 13 in. cake

Cake Ingredients:
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa (I used Dutch process)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup vegetable oil
2 cups applesauce
2 eggs
1 1/2 cups raisins, soaked in warm water until plump and drained

Buttercream Frosting Ingredients:
1 cup white shortening
1 cup butter, softened
8 cups confectioner鈥檚 sugar
1 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
4-6 tablespoons milk for thinning to desired consistency

Preheat oven to 350 degrees F. Prepare a 9 x 13 in. baking pan with cooking spray (or butter and flour). Plump the raisins in warm water (I do this in a measuring cup that I’ll use for wet ingredients later — one less dish to clean).

In a large bowl, whisk all dry ingredients together. Add oil, applesauce, and eggs. Mix well. Add in raisins and stir to combine. Pour batter into prepared pan, rapping 3-4 times on a counter to release trapped air bubbles. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cake cool completely before frosting.

To prepare frosting, mix all ingredients until well combined. Add more milk if needed for consistency. Frost completely cool cake. Use a fork to rake grooves into the frosting to resemble A&P’s cake presentation.

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230 Comments on A&P Spanish Bar Cake

  1. Sue Walz
    March 27, 2010 at 10:05 pm (13 years ago)

    This defintely sounds like the cake I remember as a child. We always had this at our house.

    • Kathy
      November 19, 2011 at 2:58 pm (12 years ago)

      I remember this cake from years back. it is delicious. I am glad I found this recipe.

        • Kathy Garlock
          November 19, 2016 at 3:48 pm (7 years ago)

          I hope so too. I don’t remember cocoa in it. I thought it was a dark spice cake with raisins in it. Can’t wait to try it. Thanks.

        • Karen Jennings
          May 9, 2018 at 12:25 pm (5 years ago)

          I having been craving this cake ever since A&P disappeared from around these parts. I live in northern Ontario. Most of the people I know really loved it and have really been missing that delicious taste. My friends and I thank you from the bottom of our hearts Julie

          • Julie Ruble
            May 9, 2018 at 12:46 pm (5 years ago)

            That makes me so glad to hear, Karen! I hope it brings back happy memories and satisfies your craving!!

        • Nancy R Swearingen
          February 13, 2019 at 1:44 pm (4 years ago)

          Julie- this is the 2nd time I have made a Spanish Bar Cake- a favorite from A & P in Michigan. Everyone loved it the 1st time but in my opinion it wasn’t dark enough. I also remember it being a tad more dense. I added a 1/4 c cocoa & 1 T molasses. I did use hald dk brown sugar & half white. BAM! It is dark, moist & delish!

          • Dan
            December 30, 2020 at 9:26 pm (2 years ago)

            Thank you. I think you鈥檙e right. This is not the recipe. I like your ideas.

    • Jane Barnett
      December 14, 2011 at 8:43 pm (11 years ago)

      Thank you so much for this recipe. My father brought the Spanish bar home all the time and I’d love to have one now. I’ve baked other recipes entitled “Spanish bar cake” but they weren’t “the” one. I look forward to trying this one. The picture of the one you baked looks like the one I remember. I was talking with some friends and they remember the cake and would love to have one again. If the recipe turns out for me I will be baking some for them. Thanks again.

    • Patricia Croteau
      December 17, 2016 at 5:17 pm (6 years ago)

      The original spice bar was much more dense, this cake is lighter. and the taste is almost there but not quite the same. I haven’t made the frostiing yet…the frosting on the original spice bar was a big part of the cake and it’s taste as a whole. This is still a very nice spice cake. The difference is the original was a spice bar, not a spice cake. Nice try, though.

      • Marty
        July 26, 2018 at 6:01 pm (5 years ago)

        You’re right, Patricia, the original was very dense, darker colored, and was a bar. The frosting was great and an important part of the whole experience but I was too young to know what it was.

  2. fattydumpling
    March 28, 2010 at 10:09 am (13 years ago)

    Oh yes, I know what you mean. One of the best things about baking and cooking is knowing that your efforts are going into nurturing somebody and hopefully seeing that your efforts have paid off because they have enjoyed what you have made especially for them ;] And it doesn’t hurt that you get a taste too.

    The cake looks great, I never got a chance to try this kind before, hmnn…

  3. Kathleen
    March 28, 2010 at 3:07 pm (13 years ago)

    Hello! This is my first visit to your site. Great blog!! I’ve never heard of Spanish Bar cake. It looks terrific.

    • Julie
      March 28, 2010 at 10:26 pm (13 years ago)

      Welcome, Kathleen! Thanks for visiting!

  4. Tay
    March 28, 2010 at 9:15 pm (13 years ago)

    Well, I can honestly say that I do look forward to your desserts every Sunday night!
    I’ve never had one that I didn’t like… and this one tonight was just as good! Yummm!
    Thanks for sharing it with us. 馃檪

    • Julie
      March 28, 2010 at 10:27 pm (13 years ago)

      Aww, thanks Tay!!

  5. mangiodasola
    March 29, 2010 at 3:01 am (13 years ago)

    I’ve never heard of this cake. It looks like a comforting dessert.

  6. Valen
    March 29, 2010 at 2:44 pm (13 years ago)

    I’ve never heard of this cake before, but I loved hearing about it, and it looks delicious!

  7. Wendy
    March 29, 2010 at 3:54 pm (13 years ago)

    Not sure which I like better the recipe or the photography! Beautiful!!

  8. Lorraine @ Not Quite Nigella
    March 30, 2010 at 5:09 am (13 years ago)

    Isn’t it lovely when you find THE recipe? 馃榾 Great job Julie and I’m really wondering what this is like. I’ve never heard of Spanish Bar cake!

  9. Deanna
    March 30, 2010 at 2:21 pm (13 years ago)

    Nicely done! Everyone in my family likes to think of themselves as a critic so if it isn’t perfect at my house you know what everyone thinks needs to be changed. It gets old, but what can you do?

  10. Mom
    March 30, 2010 at 6:32 pm (13 years ago)

    That was so nice of you and I am sure it made Mike’s Dad’s night! (or week, maybe..??) It looked and smelled delicious! Soon I will be able to taste for myself! (3 1/2 # to go!) Alex scarfed his right down so it must have been wonderful! The pictures are gorgeous! I have never heard of a Spanish Bar Cake (we had an A&P, too) but this smelled like a dark, gingerbread I used to make that was SOOooo good! Brought back memories for us, too!

  11. Susan
    April 6, 2010 at 5:56 pm (13 years ago)

    Spanish Bar cake was a family favorite when I was growing up. My mother is a great baker, but there was just something about that A & P cake we all loved. I used your recipe for Easter. We all agreed that it is WONDERFUL and tastes just like the Spanish bar cake we remembered. This is a keeper recipe. Thank you so much for posting it on Tastespotting.

    • Julie
      April 6, 2010 at 6:03 pm (13 years ago)

      Susan, I’m so, so glad to hear that this recreated your taste memory!! Happy Easter!

    • SHARON
      November 17, 2015 at 4:09 pm (8 years ago)

      Thanks for the recipe and the review. This is my mom’s favorite cake. She use to buy it all the time at the A&P Look forward to surprising her with this!

  12. Lori Johnson
    April 11, 2010 at 5:53 pm (13 years ago)

    I can’t wait to try it for my husband. He loved the Spanish Bar Cake! We still buy them in Canada but they are too dry now.

    • Julie
      September 18, 2010 at 1:10 am (13 years ago)

      Hurray, hope he loves it!

    • AW
      August 5, 2011 at 3:58 pm (12 years ago)

      I agree with the “too dry” description. *sigh* Just another reason for me to bake my own, I guess. So double cheers to Julie for the recipe! Thanks 馃檪

  13. richard poston
    April 14, 2010 at 1:38 am (13 years ago)

    My parents had this in the house all the time i love it when a&p closed i have not had some sence i guest this is telling my age
    i’am going to the store today and get the fixins to make my kis ask what is it

    • Julie
      April 14, 2010 at 1:40 am (13 years ago)

      Thanks, Richard! I hope you and your family love it and that it tastes just how you remember! 馃檪

  14. richard poston
    April 14, 2010 at 1:39 am (13 years ago)

    have a good day

  15. Erika Robinson
    September 5, 2010 at 11:42 am (13 years ago)

    My dad was a manager at an A&P and used to bring it home to by mother, brothers and sisters to have for diessert after sundsy dinner. It is one of my fondest childhood memories. Thanks for the recipe! Mow I can share it again with my family!

    • Julie
      September 18, 2010 at 1:10 am (13 years ago)

      Aww, I love this! Thank you for sharing, Erika!

  16. DONISE
    September 15, 2010 at 6:05 am (13 years ago)

    When I was pregant with my oldest son (now 53 years old) I craved A&P’s Spanish Bar Cake. I remember my mom and dad coming for a visit (we lived 200 plus miles away), my dad drove 11 miles to the nearest A&P store to buy these cakes for me. Thanks for the momories and the recipe.

    • Julie
      September 18, 2010 at 1:10 am (13 years ago)

      Such sweet memories! Thank you for sharing, Donise! I love that I can be a part of that!

  17. dee
    October 25, 2010 at 6:17 pm (13 years ago)

    was so glad to find your recipe for this cake. my cousin in OR asked me to look for it back here on the east coast because he couldn’t find anything like the A&P treat he remembered from his childhood days in PA out west. i am making one and sending it to him. thanks. i enjoyed your blog and will stop back for another visit soon.

  18. Chris
    November 9, 2010 at 3:52 pm (13 years ago)

    Spanish Bar Cake
    Just got one – from an A&P in NJ; also told that affiliated stores may have it: Superfresh and Pathmark. Your LOOKS like it, but there are differences. This cake comes out of Canada and the label says: Oakrun Farm Bakery, LTD; The icing is pure white (buttercream I’m sure), but your coloring is EXACTLY on the mark! It also lists brown sugar and nuts in the ingredients and I suspect molasses. It has (dark) raisins in it. Powdered skim milk. Doesn’t mention cocoa, but that may be a hidden ingredient. I suspect some ginger too.

    • AW
      August 5, 2011 at 4:02 pm (12 years ago)

      I just picked up one of these from the same bakery and it was okay. The cake was just too dry, stale. 馃檨
      I think I will try Julie’s recipe without the cocoa and just use the dark brown sugar and/or molasses. I think that gives it its dark color. Thanks for the tip!

  19. Alecia Hill
    November 17, 2010 at 4:02 pm (13 years ago)


  20. Verna
    December 11, 2010 at 3:27 pm (12 years ago)

    Thanks for this recipe! One of my co-workers mentioned the A & P Spanish Bar Cake from years ago…I barely remember A & P, LOL! But this looks suspiciously close to a spice-type cake I remember eating at a family gathering as a child. Never had it since, bit always wondered what it was, it was THAT good!
    In my search, I saw one recipe that called for 4 times the amount of ingredients than another recipe, for the same size cake, SMH!!! Your recipe looks SANE, LOL!
    Decided to make it for my co-worker and the rest of my team as Christmas gifts. Will let you know how it is received! Thanks again!

  21. Bob Kaschak
    January 26, 2011 at 2:30 pm (12 years ago)


    I was Googling Spanish Bar Cake which I remember fonly from my youth in Pennslvania and I stumbled upon you site.

    The cake I remember was a “spice type” cake. Not a full fledged spice cake, but close. Ginger and molassas come to mind.

    Thanks so much for the receipe.


  22. Connie
    January 27, 2011 at 11:02 am (12 years ago)

    Love your website. First time visitor … found your site while searching for how “Spanish Bar Cake” got its name. I’m one of four sisters who were recently talking about our deceased mother’s love for A&P’s Spanish Bar Cake. As a result, I decided to search for the recipe and I chose a different one than you did (no cocoa or applesauce, different spices, including clove). The end results was fabulous … just like we all remembered with the exception that I added walnuts. (We didn鈥檛 think the cake Mom bought at A&P had nuts in it, but the addition of nuts was wonderful.) I would love to share with you which recipe I chose. By the way, do YOU know where the cake got its name?

    • Julie @ Willow Bird Baking
      January 27, 2011 at 1:55 pm (12 years ago)

      I’d love to hear about it! Mike’s dad thought this one was a dead ringer, but I’d love to try different variations. I’m not sure how the name came about. Thanks, Connie 馃檪

      • Connie
        January 27, 2011 at 2:06 pm (12 years ago)

        Do you want me to post the version I made on here or should I email it to you?

          • Connie
            January 27, 2011 at 3:10 pm (12 years ago)

            Here’s the recipe I used. Hope it posts OK with the spacing, etc. The recipe said to bake just 35 minutes, but I had to bake it much longer … 50 minutes. I used the buttercream icing that was on my box of powdered sugar. Loved it! I split the frosting between TWO 9×13 cakes that I took to church.

            Spanish Bar Cake
            路 4 cups water
            路 2 cups raisins
            路 1 cup shortening
            路 4 cups all-purpose flour
            路 2 cups white sugar
            路 2 teaspoons baking soda
            路 1 teaspoon ground cloves
            路 1 teaspoon ground nutmeg
            路 1 teaspoon ground cinnamon
            路 1 teaspoon ground allspice
            路 1/2 teaspoon salt
            路 2 eggs
            路 1 cup chopped walnuts
            1. Preheat oven to 350 degrees. Lightly grease one 13×9 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 for 50 minutes.
            5. Cool completely before frosting.

            陆 cup margarine
            1 lb. box powdered sugar
            4 Tbls. milk
            1陆 tsp. pure vanilla
            Beat until creamy and smooth.
            NOTE: This recipe was on the powdered sugar box. I put 陆 of this frosting on each of two cakes. Cut the frosting recipe in half if making just one cake.

            • Kathy
              July 23, 2014 at 4:35 pm (9 years ago)

              I would also like to try yours. I love this bar cake, my mother use to get this @ the A&P when I was a child. It,s been a long time that I had this I can,t wait. Thank You

  23. Kyleene
    February 16, 2011 at 10:53 am (12 years ago)

    Hello, I was googling Spanish Bar Cake & found your blog. I grew up eating them, but we got them at IGA. They are one of my alltime favorites! Thanks for sharing! Do you have any idea of a recipe for the Coconut cake that they had? It was package like the Spanish Bar Cake & was heavenly! The closest we’ve found in years is the Pepperidge Farms frozen cake, but it’s still not the same 馃槈

    • Julie @ Willow Bird Baking
      February 16, 2011 at 10:57 am (12 years ago)

      So glad to help, Kyleene! I wish I did have the coconut cake recipe; alas, I never tried it!! Let us know if you come across one.

    • AW
      August 5, 2011 at 4:06 pm (12 years ago)

      I just wanted to second what Kyleene said.

      I would love to have that coconut cake recipe too. It was good. 馃槈

  24. TMc
    February 18, 2011 at 9:08 am (12 years ago)

    Wow! What a dead ringer recipe for the Spanish Bar cake and it is delicious. My sister was blown away when she tried it, and she’s saving a piece (????) for her son who likes the cake as well.
    The photographs did not do the recipe justice and I even took the extra step and purchased the Dutch process cocoa, and the buttercream icing truly is the “icing on the cake”.

    • Julie @ Willow Bird Baking
      February 18, 2011 at 2:39 pm (12 years ago)

      Hurray!!!!!!!! I’m so glad to hear you all enjoyed it and thought it tasted just like the real thing!!

        May 18, 2014 at 12:59 am (9 years ago)


  25. Louise
    February 28, 2011 at 2:04 pm (12 years ago)

    I have another easy version of Spanish Bar cake….
    I got it in the 80’s
    1 18 oz box yellow cake mix
    1 4 oz box instant vanilla pudding
    4 eggs – add one at a time
    1/3 cup water
    1/4 cup oil
    3 cups raw grated carrots
    1/2 tsp salt
    1 1/2 tsp pumpkin pie spice

    Beat all above ingredients together 6 minutes.
    Then fold in 4 oz chopped walnuts and
    1 cup chopped raisins

    Pour into 2 greased 9 inch loaf bread pans
    and Bake at 350 for 45 to 60 minutes.

    Refrigerate after baking the cakes.
    Split each loaf in two carefully and fill with the following forsting
    and then ice top with remainder.

    3 oz cream cheese and 1/4 lb soft butter until creamy
    1 lb sifted powdered sugar
    1 tsp orange extract
    1 Tablespoon light Karo syrup
    and 1 Tablespoon cornstarch.
    Beat for 2 minutes until smooth.

  26. Tina Werts
    March 13, 2011 at 11:42 am (12 years ago)

    Julie, my older brother was here in PA for a visit this weekend (he lives in Ohio) and he started to describe a cake that our dad use to buy all the time. He no sooner got those words out of his mouth when I said “Spanish Bar Cake” and the memories of our dad slicing what we thought we entirely too small pieces of that wonderfully delicious cake came flooding back to both of us. Since this is Lent and my brother and I gave up eating anything that even remotely resembles a dessert for the next 40 days, I promised that I would find a recipe on the internet and bake it for him when he comes back again to my home in July. Of course, I’ll bake it several times for myself and my husband BEFORE he come just to make sure I can get it baked correctly. Of all the recipes that I found on the internet, yours sounded like the real McCoy and I can’t wait for Easter and the end to my self-imposed deprivation!


    • Julie @ Willow Bird Baking
      March 14, 2011 at 10:55 am (12 years ago)

      I’m so glad to hear this, Tina! What a great comment to receive. I hope it’s everything you and your brother remember! Please let me know what you all think.

  27. Joanne
    March 26, 2011 at 4:52 am (12 years ago)

    Thanks so much for this recipe. As a young child I remember my Mom taking me to the A&P store in western PA where I grew up. I used to watch her shop and when she bought this cake I could hardly wait to get home to have a slice. The cake I remember had maybe 4 layers with frosting between each layer. Any tips about this approach? I was going to try a loaf pan and possible put cake in the freezer for a short time to help reduce the crumbling.

    • Julie @ Willow Bird Baking
      March 27, 2011 at 10:40 am (12 years ago)

      Hi Joanne! One thing you could do is make a sheet cake like this, and then (before frosting), cut it into equal sized layers. Frost between the layers and stack them, frosting the top. Alternatively, you could bake a little of the batter at a time in loaf pans as you suggested and layer them. I hope it works out!

  28. Tim
    April 29, 2011 at 4:08 pm (12 years ago)

    Yes , this is definetly it . I have memories of this spanish bar cake also. My Dad Leonard E Gokey , worked for the A&P Stores most of his life ,43 years to be exact ,At 14 he started as a bag boy and worked his way to being the Store Manager very quickly , one of their yougest at the time. He would bring home a spanish bar cake occasionaly as a special treat , the unfortunate thing was that it had to be shared with my five brothers, not that unfortunate really there was always plenty to go around . Dad has passed just in the last few years and seeing this about the spanish bar cake brought all those good memories back, and now I am waiting to take one from the oven , smells fantastic , Thanks

    • Julie @ Willow Bird Baking
      April 29, 2011 at 4:19 pm (12 years ago)

      Tim, this brought tears to my eyes! So happy I could help you recreate the Spanish Bar Cake! I hope you and your family love it, and that it does justice to the memory of the ones your father brought home. Thanks so much for sharing your memories!!

  29. Sheila
    May 23, 2011 at 11:34 pm (12 years ago)

    I was delighted to recently find a Spanish Bar Cake in a Market Basket store! Brought it home and shared with my sister who loved them as much as I did. It was good but quite dry in comparison to the A&P originals.
    Having grown up in the 40’s and 50’s I have great memories of the “Cake from the A&P!!! I found your recipe and it is cooling on the counter as I write this. The recipe sounds and looks (and smells) like it may be very close to the one I remember. I am thinking it may have had the trade name, “Betty Page”. Does anyone remember? May have had a cameo logo on the lable (?). Thanks for a lovely recipe!

    • Julie @ Willow Bird Baking
      May 23, 2011 at 11:37 pm (12 years ago)

      You’re so welcome, Sheila! I’m so glad it smells promising — you’ll have to let me know how it compares once you taste it! 馃檪

    • Dora
      August 23, 2011 at 12:02 pm (12 years ago)

      Here, in Canada, it was made by “Jane Parker”.

    • Suzanne Knomer
      January 20, 2013 at 3:36 pm (10 years ago)

      Loved this cake just like everyone else. Will be trying it soon. I can’t believe that in a flash I had an answer for you. The trade name was Ann or Anne Page (A & P). Thanks for the memories.

      May 18, 2014 at 1:13 am (9 years ago)


  30. Margaret
    June 15, 2011 at 10:41 pm (12 years ago)

    I am so glad to fine this blog.For years I have looked for the recipe,tried one or two but never just right.I remember the nuts.Can’t wait to try this thank you.

  31. laura
    July 31, 2011 at 1:36 am (12 years ago)

    Okay, So I ain’t that old but I am old enough to know about the old Spainish Bar cake OMG I am 30 and I remember it when I was a kid LOL it was the best 2 layered cake ever in the world I remember my mom and my grandma always buying a bar or two or even three maybe thats why they went out of businesss cause we kept buying them all and now that I am older and driving now i can’t find them so i am hopeing it is the best cake I remember as a child the picture totally look like it I am gonna surprise my mom and make it and see if she knows what it is LOL thanks so much for making me feel young again

    • Julie @ Willow Bird Baking
      July 31, 2011 at 2:41 pm (12 years ago)

      Hooray! You’ll have to let me know if she realizes what it is!! I hope you all love it!

  32. Mary
    August 7, 2011 at 1:47 pm (12 years ago)

    It seems like it’s a Dad thing: My Dad loved this cake from the A&P! He would always buy one if he went shopping there, and we would all eat it right up!

    • Julie @ Willow Bird Baking
      August 7, 2011 at 1:48 pm (12 years ago)

      Isn’t that funny, Mary? That’s how it seemed to me, too! Dads really loved this cake 馃榾

  33. Don
    August 16, 2011 at 2:06 pm (12 years ago)

    The original cake was two layers, frosting between layers and on top layer only. Sides were left unfrosted. No nuts. Yes, I’m positive. I had this cake many times growing up in the ’50s. I recently made same recipe as Connie’s but from another source. Dead ringer for the original. But next time I will use loaf pans instead of 9 x 13 pan.

    • Julie @ Willow Bird Baking
      August 16, 2011 at 2:08 pm (12 years ago)

      You can easily make a two-layer cake from one baking in a 9×13 by cutting and stacking if you wish.

    • Jesse
      September 25, 2011 at 2:47 pm (12 years ago)

      I am with Don 100 Percent there were no nuts of any kind in these cakes and made as he says. At 70 years old I remember them fondly and will be baking up one AS SOON AS I GET BACK FROM STORE WITH RAISINS

  34. Kate Lynch
    September 19, 2011 at 12:09 pm (12 years ago)

    Ditto to everything I’ve read. I grew up in the 50’s, my dad worked at the A&P, Spanish Bar cake was THE best treat ever. I, like almost everyone else, was searching the web for a recipe for this great spice cake when I came across your site. I remember my biggest problem was which to eat first, the cake or the frosting. Gee, what memories. Thanks everyone.

    • Julie @ Willow Bird Baking
      September 19, 2011 at 12:34 pm (12 years ago)

      Love it! That would’ve been my biggest issue as a kid, too 馃榾 I’m enjoying everyone’s memories so much!

  35. Sandy
    September 25, 2011 at 11:58 am (12 years ago)

    OMG, this is so close to the ones we ate when I was a child! If I only had the old type celophane wrap we would think we had gone back in time. I did not have applesauce in the kitchen so I used 2 cups of my homemade applebutter and left out all the spices )since they were in the applebutter).
    This is a kepper, I think I am goinfg to open a shop………….

  36. Connie
    September 25, 2011 at 4:12 pm (12 years ago)

    Just made a sugar-free, fat-free version of this. I used Splenda instead of sugar, Egg Beaters instead of whole eggs and I added extra applesauce and omitted the oil. I also decided to increase the fiber by switching to whole wheat flour. (Can you tell that I’m dieting?) I don’t recommend doing what I did. It tastes OK, but the texture is way different. I won’t throw it out — it is worth eating, but I won’t do it again. Glad I cut the recipe in half for this trial. 馃檪

    • Julie @ Willow Bird Baking
      September 25, 2011 at 4:21 pm (12 years ago)

      Aw, too bad! I know that typically you can’t switch 100% of the flour to whole wheat without affecting the taste and texture. Maybe next time, try switching just half. Glad it’s at least edible!! Thanks, Connie.

  37. Gus Grayman
    October 1, 2011 at 1:05 am (12 years ago)

    Dear Julie,
    I am 42 years old and I remember going to the A&P shopping with my grandma. Each week one of us kids got to choose THE dessert we would have after dinner, and the rest of the week. I was 12 when the A&P closed it’s doors in our small town. I have never seen nor heard of it again, until now. I remember the cake was actually like a loaf with 2 layers. The inside frosting made of cream cheese and the top layer, butter cream. I don’t remember nuts, but I remember raisins and carrots. And I remember picking that cake out on my week. And I don’t remember, there was any left over by the end of the night.

    My wife had never heard of this cake. I would go on and on about how good it was. it was in my eye, the cake of perfection. My wife finally said to me,”would you shut your pie hole and bake it then?” So now, I try.

    Thank you,
    Gus G.

    • Julie @ Willow Bird Baking
      October 1, 2011 at 1:08 am (12 years ago)

      What wonderful memories, Gus. I hope this cake is what you remember, and I hope your wife gets to experience your childhood with you!! You can even make it two layers — just cut it with a serrated knife, frost in between, and layer it up. Please let me know what you think, and thanks so much for sharing with us!!

  38. Granny
    October 23, 2011 at 11:22 am (12 years ago)

    When I was a child, I am now 71, I was always excited when my parents brought home an A&P Spanish Bar. Yesterday I went to Lowes food store and bought a cinnamon harvest cake, to my surprise it taste exactly like the old fashioned Spanish bar. Everyone who is near a Lowes store try one you will not believe it!

  39. Corrine
    October 29, 2011 at 3:16 pm (12 years ago)

    I have not made your recipe yet, but my friends were all discussing the old
    Spanish Bar Cake several months ago and how delicious it was. I remember it being 2 layer with thin layer of frosting between and remainder on top, none on sides. It was about the size of a loaf pan, dark and moist.
    I will be trying your recipe soon. If you are a cranberry lover, you could substitute dried cranberries for the raisins to change it up for the Thanksgiving or Christmas holidays.

    • Julie @ Willow Bird Baking
      October 31, 2011 at 12:15 pm (12 years ago)

      Great ideas, Corrine! I hope you love it once you try it! You can always cut the cake and layer it as you remember. Best wishes!

  40. Dottie
    October 31, 2011 at 12:05 pm (12 years ago)

    It is amazing how similar all of our stories are, isn’t it?! I grew up in Alabama and still live here. About a month ago, I was eating lunch with my dad and brother. Somehow the subject of the A&P Spanish Bar Cake came up. We used to love it when my mother (who passed away almost 5 years ago) would bring that cake home with her on grocery days. It was almost addictive! Like many others, I decided to do a search for a recipe. I found several, but I thought yours was the most promising. As soon as I started licking the bowl :), I knew it was going to be good! Oh my! My dad and brother think that someone should market it! I also shared some with my aunt and cousin, who also raved about it. I do agree with Connie, about the icing, though. It is delicious, but there is enough for 2 cakes. It is a good excuse, at least!

    I would also be interested in knowing where the name and original version of the cake came from. Is is simply divine! I sure am glad you posted the recipe!

    • Julie @ Willow Bird Baking
      October 31, 2011 at 12:14 pm (12 years ago)

      Hooray!! It’s so good to hear that this hit the spot, Dottie! I’m so glad the recipe was what you remembered 馃檪 Thank you!

  41. Bob
    November 1, 2011 at 9:08 am (12 years ago)

    This cake brings back memories for so many people! My father was an A&P
    Store manager for many years. He would always bring home the Spanish bar cake for my mother who really enjoyed this cake with her coffee.
    The two trade names that the A&P used were Jane Parker and Anne Page.
    My dad worked many hours and late nights. My mom would kid him and say
    That he had girlfriends named Anne and Jane!

  42. KC
    November 1, 2011 at 7:00 pm (12 years ago)

    If you were here I would hug you!!!! Thanks for the recipe. Going to recreate memories for my family!

    • Julie @ Willow Bird Baking
      November 1, 2011 at 7:02 pm (12 years ago)

      Aww, *e-hug*! Hope your family loves every bite! Let me know what you think! 馃檪

  43. Suz
    November 13, 2011 at 10:53 am (12 years ago)

    This morning I was on Facebook in a discussion with students from the elementary school I went to as a kid (I’m 51 now) about the local A&P in Montreal, Snowdon district…. (I was remembering the smell of fresh ground coffee and this fantastic cake…but couldn’t remember the name!). A girl just wrote back saying it was called “Spanish Bar” cake…and I was like “THAT’S IT!!!!” geez, all those years thinking about that cake…and now I have a recipe to go with it! As far as I remember, there were no nuts in the cake and it was a loaf, with 2layers…between layers was a thin layer of icing, on top, a pure white buttercream. Oh I loved that icing and used to save it for last. I also remember the celophane wrapping and how often there was icing stuck on it…I always got to eat whatever icing was stuck…oh yummmmm! Thank you for supplying this recipe…i will be making it for Christmas!

    • Julie @ Willow Bird Baking
      November 14, 2011 at 1:48 am (12 years ago)

      So happy to be able to help!! I hope it’s just what you remember! Love that this has become a place to share memories of a much-beloved cake! 馃檪

  44. Darlene
    November 15, 2011 at 12:14 am (12 years ago)

    When my father did the grocery shopping, he invariably brought home a Spanish Bar Cake from A&P (Western New York). Our family of eight shared one cake and we always wanted more!!! I’ll be using your recipe for Thanksgiving — I’m anxious to see if my two brothers recognize our old family favorite. Thanks for sharing!!

    • Julie @ Willow Bird Baking
      November 15, 2011 at 6:35 am (12 years ago)

      Aw, now you can make as much as you want! 馃槈 What sweet memories. Thanks, Darlene! Hope it takes you all back!

  45. Sharon
    November 18, 2011 at 9:13 pm (12 years ago)

    I remember this cake to from my childhood. I am going to make this but will try making it in layers as I remeber. Thanks for the recipe.

    • Julie @ Willow Bird Baking
      November 18, 2011 at 9:57 pm (12 years ago)

      I hope it’s just as you remember, Sharon! To make the cake easier to cut into layers, you can freeze it (before icing). Then use a serrated knife to cut it in half and cut off any uneven top dome or edges. Once you have two even layers, you can ice as usual. Freezing it makes the cake less tender and therefore easier to cut.

      Let me know what you think! I’d love to see photos!

  46. Kathy
    November 19, 2011 at 3:22 pm (12 years ago)

    thank you so much for printing this spanish bar cake recipe. I remember this cake when I was young and I loved it. I have been wanting this recipe for many years and I will make it soon. I hated it when A&P stores closed and I couldn’t buy it anymore. thanks again

    • Julie @ Willow Bird Baking
      November 19, 2011 at 3:32 pm (12 years ago)

      You’re so welcome! Hope it’s what you remember! Let me know what you think!

  47. Linda
    November 20, 2011 at 9:58 pm (12 years ago)

    I cant believe this, my Mother, Brother and I were talking about fruit cake for the holidays and my brother and I both said our favorite cake ever was Spanish Bar Cake, it was always in our house as kids. I am 61 and I haven’t had that cake in years. I am making this recipe for my brother and I this coming week for Thanksgiving…You brought back an wonderful memory for both of us…Thank you.

    • Julie @ Willow Bird Baking
      November 20, 2011 at 10:01 pm (12 years ago)

      Aw, Linda, I’m so glad! Please let me know what you all think. I hope it is just as fantastic as you remember it! 馃檪 Happy Thanksgiving!

  48. Kim
    November 30, 2011 at 8:12 pm (11 years ago)

    I just got back from the store! found your blog today, after I, too, thought about how much my family would enjoy this treat from my childhood!!! had to get applesauce and raisins!

  49. mary
    December 2, 2011 at 3:38 pm (11 years ago)

    I remember this cake from when I was little. I want to make it for my parents. I just have one questions about the frosting, is 8 cups of confectioner’s sugar right? It sounds like alot. Please let me know.
    Thank you

    • Julie @ Willow Bird Baking
      December 2, 2011 at 3:52 pm (11 years ago)

      It is, but a couple of people have said they didn’t need this much frosting. It’s so easy to whip it together that maybe you could start with half and see if you need more. Hope you love it!!

  50. Jerry
    December 8, 2011 at 5:33 pm (11 years ago)

    You have no idea how long I have been looking for this recipe, the memories of this cake in our house on a regular basis, brings back so many memories. Thank You! I am going to make it today!

    • Julie @ Willow Bird Baking
      December 8, 2011 at 6:22 pm (11 years ago)

      Yay! I’m so glad you found it here. Please let me know what you think! I hope it’s just what you remember.

  51. Betty Frye
    December 9, 2011 at 1:21 am (11 years ago)

    I made this and its wonderful.. only made half of the nailed it

  52. Jan Magee
    December 17, 2011 at 6:24 pm (11 years ago)

    Thank you for posting this recipe….. we were just talking about this at Thanksgiving…. and I can’t wait to make it….

  53. robin j farr
    January 1, 2012 at 5:11 pm (11 years ago)

    Hurray! Finding this recipe was my Christmas gift! I grew up with A & P stores a mile from my house. We got one every week when I was little. But after I got married we would buy all they had on the shelf.. Couldn’t get enough of them! Thanks for sharing the recipe with cake lover’s!

    • Julie @ Willow Bird Baking
      January 1, 2012 at 8:19 pm (11 years ago)

      I’m so glad to hear it, Robin! 馃檪 I hope this recipe brings back lots of lovely memories!

      • robin j farr
        January 2, 2012 at 3:06 pm (11 years ago)

        thank you all so much for making recipe public! Have tried for years to try and find somewhere that still sells it here in Florida….. Again many thanks.

  54. Phil
    January 14, 2012 at 11:49 pm (11 years ago)

    Our local supermarket ( Village Market) in Boston carries “Spanish Bar Cake” very similar if not identical to the A&P’s of the 50’s- 60’s -They call it “Spice Bar Cake” though, however the taste matches my memory of it- A real treat!

  55. Denise
    January 25, 2012 at 9:42 pm (11 years ago)

    While shopping today I had such a craving for a cake my Dad used to buy when I was little. It was called a Spanish Bar cake. When I got home from the store I started searching the net to see if this cake was still commercially made. I finally came across your site. Although I am now 56 years old I can well remember the tast of this cake. Some recipes on the net called for cream cheese in the frosting. I can assure you the original cake had no cream cheese in its frosting. It was a heavy confectioner’s sugar frosting. The cake was a dark, heavy cake with raisins in it. Cannot wait to try your version and see if it matches. Will let you know. Thanks for posting.

  56. alberta
    February 5, 2012 at 7:23 am (11 years ago)

    This sounds like the Spanish Bar Cake I knew and loved. So does my 58 yr. old son. I am 76. We had it quite often and me and my son are always trying cakes that are supposed to be “Spanish Bars”but alas, none of them are even close. The original was a loaf cake in 2 layers with thick powdered sugar icing in the middle and on top. No cream cheese and no nuts. I can’t wait to try this. It sounds like a winner. All these bloggers can’t be wrong can they? Gotta get to the store first and buy some ingredients. Thanks a million.

  57. BIG Ray
    February 8, 2012 at 10:46 pm (11 years ago)

    Worked inA@P bakery for 40 yrs. Spanish Bar was amainstay cheap to make,no eggs,25 lbs of cake crumbs in every mix(cake crumbs) broken cakes of all description,a week when Cherry Pound cake was on special ,was the time to buy Spanih Bar,all those cherries from the broken pound cake!!! A boil had to be made the night before,raisins shortning,water, brought to a boil and left until morning.special cake pans,2 in.wide,8 in long shallow pan.the Icing was straight icing sugar,shortning,vanilla,thick enough to be laid down as thecake passed under.a plastic scraper with notches cut out, made the design, thecake put on cardboard u board went straight to the wrapper 7 girls 1 man made up the line and to me a joy to behold when operating.of course Iwas a foreman at the time.

    • Suzanne Knomer
      January 20, 2013 at 4:23 pm (10 years ago)

      Big Ray, Thanks for sharing your story. You should be in the cake hall of fame. NOW, the quest for the Cherry Pound cake recipe. Never had it as a child (54) but, it sounds delicious.

  58. Joan
    February 26, 2012 at 4:45 pm (11 years ago)

    Hi Julie, This is an old favorite in my family from A&P days in West Virginia. My husband is from UpState NY and they had the cake here too! It’s a small world! There are some Spice Bar Cakes around here in NY but they are not as good as the real Spanish Bar Cake. We run into people in the grocery looking for the Spice Bar Cake which is available. I think it comes from a bakery in Canada.
    I can remember eating this cake myself from years ago but it was always two layers. I’m getting ready to try your recipe after looking at many on the web because of your frosting and using cocoa, and I had a question. Do you sift the confectioner sugar? Since you didn’t say I’m not going to sift it. I didn’t know about the clear Vanilla or using white shortening. I’m very excited about your recipe.
    If this recipe turns out well I will be a hero and getting so many Brownie Points I will be rewarded at the jewelry store! LOL.

    • Julie @ Willow Bird Baking
      February 26, 2012 at 5:45 pm (11 years ago)

      I hope it’s just perfect, Joan! I don’t bother sifting the confectioners’ sugar because I’ve done it both ways and it turns out the same either way. By the way, you can make the cake two layers by slicing up your sheet cake and stacking it so it’ll be just like you remember 馃檪 Let me know how it goes!

  59. Art
    February 27, 2012 at 3:10 am (11 years ago)

    I have been seeking this recipe for some time. Thanks to your following, my search is now complete. Not only one, but three versions to try. When my baking is complete I’ll get in touch and let you know which one came out the best..

    Thanks to your website I can now start my adventure.

  60. Molly N.
    March 30, 2012 at 3:13 pm (11 years ago)

    I was born in 1985, but remember having this cake all the time as a kid! I can’t say it was from A&P since I don’t remember that store, but my mom said A&P was where she would get it from when she was a kid in PA. I called my mom last night, describing this cake, trying to see what it was. After a few minutes she clearly remembered what it was and after I did a Google search, I found this recipe! Now both my mom and I will be trying it. My mom would put the extra in the freezer to save, I’d always sneak a few bites when she wasn’t looking! The kind I remember had 2 layers of cake, with a layer of frosting in the middle and on top. I think I’ll use the 9×13 baking pan recipe, but cut it in 1/2 and put some frosting in between to make it more like the kind I remember.

    • Julie @ Willow Bird Baking
      March 30, 2012 at 7:10 pm (11 years ago)

      That’s exactly what a few folks have done! I hope you and your mom love it and it’s just what you remember 馃檪 Let me know!

  61. Esther Padgett
    April 5, 2012 at 2:17 pm (11 years ago)

    In 2012, you can still buy what’s labeled a Spanish Bar Cake (rectangular shaped with white icing) at Ingle’s (grocery store) in the South. If you don’t see it, ask the mgr. or someone who works in bakery. I believe they’re shipped in from another bakery. They taste fine, but homemade cakes from scratch are my favorites.

    • Julie @ Willow Bird Baking
      April 5, 2012 at 4:27 pm (11 years ago)

      Great info! I hope folks get a chance to try it if they’re interested! Thanks, Esther!

  62. Esther Padgett
    April 8, 2012 at 2:44 pm (11 years ago)

    Everybody, I SHOULD have said Ingles (grocery store chain in the South) sells SPICE BAR CAKES, which I believe is what I used to remember as the Spanish Bar cakes in the 70s. When I walked by them in the store this week, I wanted to make sure they said “Spanish Bar,” but they said “Spice Bar.” One of the last ingredients is molasses.

    I grew up in Easley, SC (Upstate), and now I live one county up in Western North Carolina. Still, if you want a store-bought one, I would give it a try. I bought one for my birthday about 5 years ago. I had my father and husband to help me, and that poor bar cake got gone fast. The store-bought one is a little dry–I might have bought it from Sav-Mor, which in our community is the discount store of Ingles, so the cake could have dried out a little as it was waiting for its expiration date.

    I plan to try Julie’s Spanish bar recipe for Easter today! I’m going to add a touch of molasses. I like her idea of “plumping” the raisins. Hmmm… Maybe I should do that before I make fruitcake-style cakes at Christmas time.

  63. Esther Padgett
    April 9, 2012 at 11:37 pm (11 years ago)

    Update time! Yes, I made two of these cakes yesterday for Easter.I used homemade canned applesauce and “plumped” the raisins. Indeed, the cake was moist.

  64. Richard
    April 12, 2012 at 1:34 am (11 years ago)

    The A & P version from my childhood had 2 layers of cake creating the perfect delivery system for the 2 layers of white frosting. Cheers!

  65. Christine Charles
    April 16, 2012 at 7:56 pm (11 years ago)

    This is one of our families favourites., often requested instead of a birthday cake.
    I have used different recipes, so I tried yours (and switched up a few things)
    1 tsp of salt is too much!! ,use 1/4 tsp. instead.
    1 large egg is enough, then
    Add 2 tblsp of molasses, to wet ingredients make it moist.
    bake in a large, well greased loaf pan @
    325 for 45-50 mins. when cool, slice in half horizontally ——–
    frost in between layers (skip corn syrup in frosting)
    no need to frost the sides, run a fork lightly through the icing to get the same effect as the store bought A&P Spanish Bar cake.

    • Julie @ Willow Bird Baking
      April 16, 2012 at 8:59 pm (11 years ago)

      Yes, 1 teaspoon would definitely be too much if distributed in a loaf-sized cake, but my recipe is baked in a 9×13-inch pan — it definitely depends on pan size. Thanks for adding your ideas! For folks looking to get two layers, they can cut the original recipe into two and frost between them.

  66. Judy Surovik
    April 26, 2012 at 11:25 pm (11 years ago)

    So glad to find this recipe. My older sister use to crave this cake with her first baby. Thanks for the recipe.
    Judy Surovik

  67. lmac
    May 21, 2012 at 9:36 pm (11 years ago)

    Great exchange, can’t wait to try the abridged version and thanks for all the tips. I’ve been craving this lately and searching, also a childhood favorite. Finally googled, too. Cheers!

  68. czarinakat
    June 1, 2012 at 4:30 pm (11 years ago)

    Ahhh, the Spanish Bar Cake from the A&P! I can’t wait to try this the next time I need to bring a dessert somewhere (I don’t bake for myself because I just gobble it all up). Now we just have to figure out how to recreate the red corregated wrapper that was under the cake and went up each long side of the bar. ;0)

  69. Marilyn
    June 5, 2012 at 11:44 pm (11 years ago)

    I have been trying to find THE RECIPE for Spanish Bar for a while now and yours IS THE ONE!
    My husband is so happy! And it was so easy to make! Thank you!

  70. Brenda
    August 22, 2012 at 7:08 pm (11 years ago)

    I made this cake and it is indeed, delicious. I remember my mother buying this cake at the A & P when I was a kid. It was one of the few cakes that she ever bought, since she baked most things herself. I always loved it. I didn’t change a thing. I love buttercream icing on this cake.

  71. donna
    August 27, 2012 at 4:08 am (11 years ago)

    Just a question
    We don’t like raisins….Can you leave them out? Or replace them with something else?


  72. Susan Beagle
    September 27, 2012 at 5:11 pm (11 years ago)

    WOW! I’ve looked for this recipe for years, even baked a few that sounded similar to what I remembered as a kid, but THIS one sounds like the real thing!! I had pretty much given up on finding a good recipe for the Spanish Bar Cake, but I can’t wait to try this one. The photos really take me back more decades than I like to admit to… Ha! My Dad and I loved this cake (sadly) more than any other cake my Mom had ever baked. Wasn’t the old A & P something??

    Thanks for this version,
    Susan Beagle

    • Julie @ Willow Bird Baking
      September 28, 2012 at 1:27 am (11 years ago)

      I’m so glad to help, Susan! You’ll have to let me know if it’s what you remember 馃檪 I hope you love it!!

      • Susan Beagle
        October 1, 2012 at 1:46 pm (11 years ago)

        Julie –

        Well, I baked “this wonderful Spanish Bar Cake” yesterday, and am pleased that it WAS the one I remembered so well!! I have tried many recipes prior to this one that didn’t turn out (but, the birds I feed STILL liked them). My “significant other” remembered the old A & P cake and said too, that this one really hit the mark. It makes a nice large cake, big enough to share, and I certainly will make it again. Your tips in the recipe were a big help as well.

        Thanks for helping me re-live my childhood!
        Susan Beagle

        • Julie @ Willow Bird Baking
          October 1, 2012 at 1:52 pm (11 years ago)

          Hooray!! That makes me so happy to hear! I’m so glad you enjoyed it (bet the birds are sad, though ;))

  73. caroline
    October 11, 2012 at 1:23 pm (11 years ago)

    I woke up last night thinking of this cake ! My Dad used to bring it home from the Parkchester shopping center A&P in New Orleans LA in the 60’s. We loved it. Funny that everyone says their Dad brought it home 馃檪 I think it is because the Mom’s were always worried about their weight . I have everything on hand and am going to make it for our potluck at church this coming Sunday. I will post back and let you know what everyone thinks. Thank you for replicating the original. All of the stories were fun to read. c

    • Julie @ Willow Bird Baking
      October 11, 2012 at 1:27 pm (11 years ago)

      Thank you, Caroline! I can’t wait to hear what people think of it. I hope everyone at the potluck loves it!

  74. Kathleen
    October 14, 2012 at 3:49 am (11 years ago)

    Thank-you so much for this recipe. You can’t imagine how many times I’ve thought about this cake that I ate in my childhood. It was such a special treat and yes, it was usually my father who brought it home. Maybe more Dad’s did the shopping in those days.

    Funny thing is, we were all sitting around in my office reliving memories about this cake the other day. It just happened that one of my gals had a birthday coming up so I decided to make it as a surprise. I was a little hesitant as I’m a pretty good cook but I’m not the greatest of bakers. No problem here though as it was such an amazing and easy recipe and turned out fantastic. The only thing I did different was cut the 9X13 cake down the middle longways (cut off about 1 1/2 inches off each end (which I iced and kept for myself – soooooo good!) and layered and iced the middle so it looked like the original loaf cake. It was a definite hit! I can also attest to this when I later ate my little salvaged, iced ends a couple of days later. At first I thought the icing was kind of sugary but it definitely got better with age and was “right on”!

    The whole cake recipe was 97% “right on”. So good that I’m going to bake another one tomorrow. The only thing I’m going to do different is increase the cocoa to 2 tablespoons (to darken the cake) and cut the nutmeg/allspice a touch. Thank-you again for sharing.


    • Julie @ Willow Bird Baking
      October 21, 2012 at 1:58 pm (11 years ago)

      Thank YOU, Kathleen! I’m so glad it was the recipe you loved and remembered 馃檪 Let us know how your tweaks go!

  75. linda
    October 14, 2012 at 9:46 pm (11 years ago)

    I have had such a craving for the Spanish bar cake and just found your recipe. I can’t wait to try it. Looks like the cake I loved as a child. Thank you so much for posting. Linda

  76. Sherree Gray Sanders
    October 17, 2012 at 11:38 pm (11 years ago)

    My sister and I were talking about Spanish Bar Cake today. We both remember it from the A&P in Greensboro, North Carolina in the early 1970’s. It was a 4×8 loaf(bar) cake. The cake was divided into two halves and the middle had icing also. I can still smell the wonderful aroma as I opened the end of the cellophane packaging. Can’t wait to try your recipe!


  77. Jasmine
    October 21, 2012 at 9:39 pm (11 years ago)

    Just made this – thank you Pinterest! was craving the A&P cake and found this recipe. It tastes almost identical!

  78. Leah
    October 23, 2012 at 7:05 pm (11 years ago)

    Made this on the weekend to celebrate my Dad’s birthday. We go in search of Spanish Bar Cake every year around this time as it is his favourite, but we will search no more! This turned out wonderfully and tasted just like the A&P cake we’re all used to (but much more moist than those we find in the stores these days)!! My Dad really enjoyed it said it was pretty well bang on! Thank you so much!!!

  79. Debbie
    November 7, 2012 at 8:26 am (11 years ago)

    Through the years, I told my daughter about the Spanish Bar cake that her grandpa would bring home as a treat for our family of 7 to share. This cake wasn’t one we got to enjoy on a weekly basis. Oh no, this cake was a summer time special treat that I and my other 3 sisters and brother could get a tasty bit of only if we were good, and only after we had cleaned our rooms………..argh………….well, being the youngest of all the children, momma and daddy would always let me be the one who got to open the end of the wrapper (making sure to get icing on each and every little finger), but a line was drawn by my siblings on letting me cut the pieces. Only once was I allowed and I thought it only fair since I had to do all the work, I should get the biggest piece. My daughter found your recipe while searching the internet about this wonderful cake I mentioned through the years, finally finding yours. She made it for me, my sisters and brother, and also for her grandma (daddy passing away 5 years ago). We all agree that your recipe hit the nail on the head, and I, well I still found a way to get the icing on all my fingers. Thank you for sharing this recipe with so many and giving us all such cherished memories. Wish daddy could have been here to enjoy this though.
    Thank you,

    • Julie @ Willow Bird Baking
      November 7, 2012 at 12:31 pm (11 years ago)

      Debbie, what a beautiful memory! I can’t thank you enough for sharing it with us — I am SO glad my cake could bring the memories back for you!!

    November 17, 2012 at 2:08 am (11 years ago)

    I spent a large part of my life, growing up in Chicago. And about 10 years in Northern Wisconsin. I remember the A & P store in town. I also remember the Spanish Bar Cakes. The A & P didn’t have their own bakery in store, so i don’t remember the cakes. While in Chicago though, i do remember the cakes. I bought mine at The Little Store on the corner, ( that actually was the the name of the store). And they were made by Dolly Madison. Now i live near Louisville,Ky. And i used to go to the Dolly Madison store and could get a spanish bar cake. They even had a coconut bar cake. But every bar cake, was just that, a bar. in the shape of a loaf pound cake. I want to make my own, but not quite sure on the amounts and cooking times for a loaf cake.

  81. Lillace Christianson
    November 27, 2012 at 8:10 pm (11 years ago)

    Just found your site through Pinterest. I grew up on these cakes. My father’s mother used to visit her other children and would always bring home a Spanish Bar. In my mind I can still see exactly where she would keep it in the refrigerator, and the way we would eat it. You know it has to be sliced in 3/4″ slices which we used our forks to cut into smaller, bite-sized blocks. What a treat! Can’t wait to try your recipe. Thanks so much! Have a blessed Christmas season!

  82. maureen
    December 8, 2012 at 5:04 am (10 years ago)

    Hi, just googled Spanish Bar and got your recipe. My Mom is 89 years old and we grew up across from a supermarket called Acme. they carried this Spanish Bar. We were talking about it just the other day. I told her I would google and see if it is still being made. Saw your site and I will be baking this bar tomorrow to surprise my mom. Hope my looks as good as your photos. Thanks. I can still smell that cake….

  83. Anne
    December 19, 2012 at 3:04 am (10 years ago)

    Hi! Can’t tell you how excited I am to try this…my husband once in a while talks about this Spanish Bar Cake they used to buy at the A&P and how much he loved it. I looked for it for awhile, but soon realized it’s just not on the market any more…I’m not going to tell him about this recipe, just make it and surprise him for Christmas! Many, many thanks! What a great surprise to find this.

  84. Anne
    December 19, 2012 at 3:06 am (10 years ago)

    PS I found the Garibaldi Raisin cookies at the Vermont Store online…same thing, a cookie from our childhood…
    Now if I can just find the Lemon Thins that were made by FFV company…

  85. Anne
    December 23, 2012 at 2:23 pm (10 years ago)

    Okay, I told you I would report back my results…a SMASHING success!! Everyone in our age group who had eaten the Spanish Bar Cake as a child thought this tasted just like it…except the icing was better!! Thanks so much, it was a special Christmas treat this year!

  86. Dee
    January 31, 2013 at 1:24 am (10 years ago)

    You indeed are an “Angel in the Gap”. My sister (56) and I (60) were talking about the famous A&P Spanish Bar Cake that never seemed to be enough when Momma would bring it home when we were kids. I have searched the internet for places which may have sold it, but with no luck and recipes, but never were quite right. I’m trying this one as soon as I can get to the store tomorrow. Thanks for bringing back some very good memories and taking me to a place in time when life just seemed “good”. Bless you!

  87. Kathy
    March 31, 2013 at 3:48 pm (10 years ago)

    Thank you for sharing… I’ll give this a try….just loved this cake as a child. I’ll do mine in a loaf pan to recreate the original!

  88. Ellie Hasson
    July 14, 2013 at 6:57 pm (10 years ago)

    I will try not to repeat most of the comments on here. My Dad, also, was the culprit that brought home this special cake from our local A&P in New Jersey. We all loved it. I’m so glad to be able to try your recipe. From the comments I’m sure I will be enjoying the very same cake from back in the 50’s. I’m now 81 yrs. old and so anxious to sink my teeth into a “Spanish Bar Cake again. Thanks for your recipe.

    • Julie Ruble
      July 14, 2013 at 10:08 pm (10 years ago)

      I can’t wait to hear what you think, Ellie! I hope it is exactly what you remember!!

  89. Joy
    July 23, 2013 at 8:09 pm (10 years ago)

    I made your A&P cake today and I closed my eyes to take the first bite. It all came back, the times, the 60’s, hmm, the Spanish Bar cake lives again! Can’t thank you enough for putting this recipe together. You’re a pretty good cook!

    • Julie Ruble
      July 23, 2013 at 9:22 pm (10 years ago)

      Hooray, so glad you enjoyed it, Joy! 馃檪

  90. Betty
    August 21, 2013 at 10:45 pm (10 years ago)

    I haven’t tried your version of the spanish bar cake. I remember it being very dark in color. I have been searching for years for this cake recipe and have not found it yet. but my grandmother had a recipe for a spice cake, she added blackberry jam with seeds and cocoa and that recipe comes very close to the color and texture of the spanish bar cake that i remember, with the exception , she used a sugar glaze instead of buttercream icing. I had wondered if this was the spanish bar cake without the frosting. also the cake has no eggs.

  91. Jim
    August 25, 2013 at 2:32 pm (10 years ago)

    I’ve made this recipe about a half dozen times since finding it here. It is absolutely spot on the same as the A&P Spanish bar I remember from the 70’s. This is the best Spanish bar cake I have ever tasted. Thank you Julie!

    • Julie Ruble
      August 25, 2013 at 3:23 pm (10 years ago)

      That is so great to hear, Jim!! Yay!

  92. Dee
    September 10, 2013 at 3:36 am (10 years ago)

    Hi, Julie,
    I have been looking at this recipe for quite some time. My dad used to buy them at A&P. We got one a few years back at a Market Basket here in New England and it was rather dry. I made this cake last week as a Groom’s cake for my brother’s wedding. It tasted precisely like the Spanish Bar cake we remember. It was so good – even covered in mounds of buttercream icing. So good! Thank you.

    • Julie Ruble
      September 10, 2013 at 3:43 am (10 years ago)

      Aw, this makes me so happy to hear, Dee!! Thank you for sharing!

  93. Geri. I
    September 13, 2013 at 4:41 pm (10 years ago)

    I tried a recipe I had found, before I found this one. Your recipe is slightly different. I recall the Spanish Bar cake as a little darker (like yours) and denser then cake. The one I’ve just made is very good, but not quite right. I’m going to try again with a darker cocoa, more raisins and your recipe. BTW, my father was also the culprit for bringing home that cake and I’ve missed it I’m going to try yours as soon as my “panel of peers” can free up my cake pan, LOL.

    • Julie Ruble
      September 13, 2013 at 7:39 pm (10 years ago)

      I hope it fits the bill, Geri! Let me know what you think 馃檪

  94. Mandy Ga;;oway
    October 30, 2013 at 10:43 am (10 years ago)

    I found this Spanish Bar Cake in an Independent Grocery store in Peterborough, Ontario, Canda last summer.
    I couldn’t believe my eyes when I saw it. My Dad loved this cake and bought it whenever he could. I told my brother who lives in Calgary, Alberta, Canada about it and he remembered Dad bringing it home. It was a 2 layered cake with a date filling and boy was it ever yummy. I’m going to figure out how to make this cake using the recipe I found on your site . Happy Baking, kid.

    Blessings and love,

  95. Debbie
    November 5, 2013 at 9:48 am (10 years ago)

    I can’t wait to make this for my hubby. When we were dating our Sunday afternoon consist of going to the grocery store to get things for his lunch a Spanish Bar cake was always on his list. This was back in 1972, we were married in 73 and have celebrated a wonderful 40 yrs. I’m going to earn some brownie point for this.
    Thank you so much.

    • Julie Ruble
      November 5, 2013 at 9:50 am (10 years ago)

      Aw, Debbie! Congratulations on 40 years! That’s amazing. I hope he loves this trip down memory lane 馃檪

  96. Gwen
    November 14, 2013 at 2:47 pm (10 years ago)

    Oh, I just loved to go grocery shopping with my Mother. Mother taught me to love the A&P as much as she did. We ALWAYS went home with the Spanish Bar Cake. It was our treat for the week. Our treat at Christmas time was the Ann Page Fruitcake. I have such fond memories of the A&P stores. Does anyone remember the A&P potato chips, the were packed in a box, like todays large cereal box. I loved those chips!!! The good ole days.
    Plan on making the Spanish Bar Cake this week-end, I’m sure my friends will love it.
    Bless you all and thanks for reading.
    Charlotte, NC

    • Julie Ruble
      November 25, 2013 at 2:51 pm (10 years ago)

      What sweet memories! Thank you for sharing, Gwen. I hope you loved the cake!

  97. Phyllis
    November 25, 2013 at 2:46 pm (10 years ago)

    Hi Julie,
    I have tried so many recipes for the A & P Spanish Bar, and yours is the closest I have found to the original taste and texture.
    I used your recipe, with just a few changes. Instead of white sugar, I used 3/4 cup dark brown sugar and 1/2 cup dark molasses. This makes the cake a darker color and adds the moistness and flavor of the molasses. Hershey’s Special Dark cocoa powder is also very good, instead of the Dutch cocoa.

    Try a traditional “birthday cake” white frosting made with shortening, powdered sugar, and vanilla with just enough milk to made it easy to spread. (No butter, as that makes it a yellow buttercream) and the original cake frosting was pure white.

    It smelled SO good while baking, and I couldn’t wait to try it. Do you know this cake is wonderful when it’s still warm from the oven, even without the frosting? (I really couldn’t wait ~ Yum!)
    I am 65 yrs old, and this cake was one of my favorite treats. No one has mentioned that it could also be purchased in individually wrapped slices in some convenience stores. My friends would buy candy and laugh at me for buying a slice of that “funny, brown cake” with my allowance.

    Final note: I think the name “SPANISH BAR” refers in some way to the chocolate and spice in the recipe.
    Those two ingredients are in Mexican hot chocolate and other traditional Spanish recipes.

    Thanks for helping me remember some happy childhood memories!

    • Julie Ruble
      November 25, 2013 at 2:51 pm (10 years ago)

      I’m so glad you found it so close, Phyllis!! 馃檪 Thank you for sharing your tweaks.

    • Paul Gu茅rette
      May 9, 2023 at 2:30 pm (3 weeks ago)

      I am 69 and mom would treat us to this cake often. then the A&P closed.I also remember the cake as dark with many raisins. I will try this modified recipe. the icing was definitely white.

  98. Harris Wilensky
    January 2, 2014 at 5:00 pm (9 years ago)

    Thanks, for making my New Years start off in an amazing way. As a lifetime lover of A & P Spanish Bar cake, Seeing these amazing pictures, has my mouth watering for my all time favorite desert. I spent endless nights over the years eating and enjoying this amazing cake, my favorite for sure. I sure miss, going to the local A & P and buying this cake, of course, I can still dream of the amazing taste of it. Twice a year I visit a Market in Oaks, Pa. And one of the booths there, they have a small bakery, that sells there Spanish Bar Cake and I am lucky enough to get a sample to taste and after the first bite with tears in my eyes as I lick my lips and enjoy each bit taste of this, I go away smiling. I know I just stepped back in time to great memories. Thanks for those memories.
    I know, as a person that has to watch his sugar and carbs for now, just a taste is all I can do, I always say if this was my last meal, damn I would eat the whole Spanish Bar Cake, and really enjoy every last bite. Thanks for the memories of great yesterday,.

    • Julie Ruble
      January 5, 2014 at 7:10 pm (9 years ago)

      What happy happy memories! 馃檪 Thank you for sharing, Harris!

  99. Joe Klingman
    January 30, 2014 at 6:01 pm (9 years ago)

    Can you make a Spanish Bar Cake for Sale and ship it to Charlotte, NC 28277
    Joe Klingman
    P>S> Whatever your price is its ok with me

    • Julie Ruble
      December 27, 2021 at 6:16 pm (1 year ago)

      Hi Joe! Can you send me your mailing address at

  100. Jacky Pare
    March 8, 2014 at 7:29 pm (9 years ago)

    Oh my i just saw this . Have been thinking or Spanish bar cake recently. I remember when my dad would bring it back from our local A & P . I can’t wait to try this , i will be making for sure for my grow kids , i had talked to them about this cake for years. My daughter and her husband live in Australia and will be with me next December for the holiday’s , so there will be lots of great occasions and this is just what i was looking for. Looking at the ingredients and the pictures perfect !!! I am already a fan. Thanks for doing this.

  101. Lisa Graepel
    May 5, 2014 at 10:20 pm (9 years ago)

    I made this recipe last night and it tastes EXACTLY like the A&P cake that I remember from my childhood. My husband agreed. His mother used to bring it home as well. The only thing I would do differently, would be to make the cake in loaf pans, cut them in half and front the middle. The icing recipe made way too much for a 9 X 13 pan, in my opinion. I loved it!!!

  102. Bonnie
    May 29, 2014 at 6:41 pm (9 years ago)

    This was the closest recipe that I found to the original but wasn’t quite it. I upped the cocoa to 4Tbs, and added a tsp of ginger, and it was perfect! Thanks for the recipe!

  103. cheryl ames
    June 12, 2014 at 1:10 pm (9 years ago)


    4 cups water
    2 cups raisins
    1 cup vegetable shortening
    2 cups granulated sugar
    2 teaspoons baking soda
    4 cups all-purpose flour
    1 teaspoon ground cloves
    1 teaspoons ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground allspice
    1/2 teaspoon salt
    2 large eggs, beaten
    Buttercream Frosting (optional)
    Heat the oven to 350 degrees. Grease and flour two 13- by 9-inch baking pans. Set aside.

    Combine the water and raisins in a saucepan, heat to boiling and simmer for 10 minutes. Add the shortening, then allow the mixture to cool.

    Meanwhile, into a bowl, sift the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt. Add the cooled raisin mixture, then blend well. Add the eggs and stir well.

    Turn into the prepared pans and bake for 35 minutes. Let cool completely on wire racks. If desired, ice with Buttercream Frosting.

    Buttercream Frosting

    1 pound confectioners’ sugar
    1/2 cup (1 stick) butter, softened
    1 teaspoon pure vanilla
    3 tablespoons milk, more if needed
    In a large bowl, beat together the confectioners’ sugar, butter, vanilla and 3 tablespoons milk until smooth. If necessary, add more milk until the frosting is of spreading consistency. will frost a 2-layer cake, 13 x 9 cake or 2 doz cupcakes.

    • Julie Ruble
      June 12, 2014 at 1:11 pm (9 years ago)

      Hi Cheryl, I was under the impression no one had the original. Where’d you get this? Thanks for sharing.

      • L
        November 7, 2017 at 9:58 am (6 years ago)

        THIS recipe (submitter by Cheryl Ames) has been on the AllRecipes website since at least 2000. However, the recipe on AllRecipes included walnuts, which is not correct – there were no walnuts in the A&P cake (at least not in my neck of the woods).
        THIS recipe tastes a LOT more like the original A&P Spanish Bar cake, than the recipe that is posted at the top of this webpage. I mentioned in an earlier post here that the flavor of the cake featured on this webpage is unbalanced, tasting predominantly of nutmeg. However, the spice blend in THIS recipe submitted by Cheryl Ames hits the mark – it’s a great tasting cake and tastes just like the original A&P Spanish Bar cake.
        However, the texture of the cake is a bit off. Previous posters over on the AllRecipes website say that there is too much water in the recipe. I think once the texture is corrected, that it will prove that THIS recipe submitted by Cheryl Ames is a winner and duplicates the original.

  104. Marge Larson
    June 15, 2014 at 3:01 pm (9 years ago)

    I made this recipe in two 7×11 pans and baked for 25 minutes. The layer size was perfect. I brought it to my parents for Father’s Day. My Dad took one bite and said to my Mom, “This tastes like the cake you used to buy at A & P.” Success!!

  105. Joe
    September 24, 2014 at 7:09 pm (9 years ago)

    Made one from above recipe, not quite a match for the original. The original cake was darker and moister. And the frosting was softer, not as solid.

  106. Geri
    September 27, 2014 at 11:03 pm (9 years ago)

    Just made this today for my husbands birthday. This is his favorite type of cake. He loved it. I didn’t have the ingredients for frosting, so I just dusted it with powdered sugar and it was delicious. I will definitely make it again.

  107. Jim Russo
    October 13, 2014 at 3:10 pm (9 years ago)

    I haven’t made this cake yet, but am going to, albeit it sure looks right! I am 74+ years old and when my dad brought it home from the A&P back in the early 50’s, it was called “Cuban Spice Cake”. That name went away after the missile crisis in 1962.

  108. Bev Moravsky
    November 20, 2014 at 4:01 pm (9 years ago)

    so happy to find this recipe this is a delicious cake and can’t wait to try it.

    November 27, 2014 at 1:44 pm (9 years ago)

    For 30 years, my husband and his siblings have talked about their fond (VERY fond) memories of the A&P Spanish bar cake. I’d never had one myself, but could tell from their description it was probably a spice cake. So I recently got online and did some googling, and of course found a bunch of recipes attempting to replicate it.

    For my first attempt, I tried someone else’s recipe, one that used twice as much spicing as yours. My husband and his brother both said it was good, but tasted different from the real thing, and my husband thought the spices were too strong.

    So then I tried yours, which uses about half as much spicing. I didn’t include the raisins on that attempt because my husband said he didn’t remember raisins being in it. When I served it, both he and TWO of his brothers excitedly pronounced that it tasted perfect, but was a lighter color than they remembered. (The lighter color was not considered a “bad” thing, just an observation that it was a little different from their memory even though they thought the taste was spot-on.) One of the brothers remarked that the only thing it needed to make it perfect was the addition of raisins, so I promised that the next time I made one, I’d add the raisins.

    Today is my second time making your recipe, for Thanksgiving dinnner with my husband’s family. This time I added the raisins. I also added an extra 1/2 teaspoon of cocoa powder to make it darker, along with a tablespoon of molasses. We’ll see how it turns out!

    Thank you for creating your recipe and enabling me to delight my husband’s family. This morning, when I saw one of his brothers and said I planned to bring the cake to Thanksgiving dinner tonight, his whole face brightened up, he gave me a huge hug, and said, “Bless you!”

    Thanks, Julie, for sharing your recipe!

  110. Janet Taylor
    December 28, 2014 at 8:13 am (8 years ago)

    I could not believe it when I came across this recipe! I, too, loved this cake when I was growing up. Could probably eat the whole thing at once. Could not wait until my Mom bought one home from her weekly shopping at the A & P. Thank you so much for recreating this recipe. I will make it today. Janet

  111. James Zemboy
    June 27, 2015 at 3:49 pm (8 years ago)

    You’re absolutely right that the frosting couldn’t have been cream cheese based since the cake was sold wrapped in cellophane and not refrigerated at the store. I loved it back in the 60s and I still do. I like to bake it in a jelly roll pan, however, so it’s bigger around and not as tall–that way you can use more frosting! And since I’m crazy about the combination of spices, raisins and orange, I flavor my frosting with shredded orange zest and orange juice. Not really authentic that way but it’s the taste I love!

  112. Jennifer
    June 30, 2015 at 8:30 am (8 years ago)

    I was instantly taken back to my childhood and vivid memories around the dinner table 30 years ago when my Dad would bring this home for a special dessert. Your recipe is perfect. I made it for Fathers day and of course it was a huge success. Thank you so much for creating this wonderful timeless treat which I can now share with my littles.

  113. Nita
    December 16, 2015 at 4:25 am (7 years ago)

    Our family loved the Spanish Bar cakes my dad brought home from the A&P each Saturday, and I have tried several recipes to recreate it over the years without success. When I found your recipe on Pinterest I came to your site, copied the recipe and baked it for my brother and sister-in-law. We all agreed it’s very, very close to the original, quite an accomplishment for a baker who has never tasted the Anne Page cake. I am about to make another one for the holidays, and this time after the raisins are plumped and drained, I will spread them on the cutting board and give them a rough chop before adding to the batter. (My sister-in-law thought the original cake could have had chopped dates instead of raisins.) One other thing: the original frosting was pure white, and had a bit of a gritty taste that we all agreed we enjoyed. So I omitted the butter and vanilla, and used a cup of shortening and 4 cups of xxxx sugar along with a little evaporated milk to thin it. This time I am going to try an old trick from years ago — instead of confectioner’s sugar in the frosting, I will put regular sugar in the food processor and pulse it until it’s superfine. I’ll post again afterward with an upate.

    • Nita
      December 18, 2015 at 10:13 pm (7 years ago)

      Okay, I made another Spanish bar with the changes I outlined above, and we had it for dessert this evening. We liked this new one even better. Chopping the raisins coarsely improved it, and the pulsed sugar, not confectioners, but not sugar crystals either, gave us the frosting texture we remembered. I am so glad to have found this recipe.

  114. Diana W.
    December 28, 2015 at 9:04 pm (7 years ago)

    I remember this cake as if it were yesterday my Mom brought one home. She always had to buy several as there were 6 of us kids and we all wanted the cake for an after school snack. It wasn’t hard for us to devour 2-3 cakes in one day.
    Can’t wait to bake it. But my sisters and I agree that it needs to be a cream cheese frosting. thank you for giving us back a childhood favorite memory and treat.

  115. David
    December 29, 2016 at 6:46 pm (6 years ago)

    Always wondered about the name “Spanish bar” Well, here I am, retired in Nicaragua, Central America, and guess what they have for Christmas? Its called Cinnamon cake, and has those green and red cherries on top, and loads of nuts, but.. wow, it IS the Spanish bar!! Gonna eat lots while its around

  116. L
    November 6, 2017 at 6:01 pm (6 years ago)

    Sorry, but this is definitely NOT a recipe for the Spanish Bar cake that was sold at A&P. The texture of the cake is too light and this cake has way too much nutmeg in it – the spice profile is wrong. I can’t even bring myself to eat this cake, it just does not satisfy.

    • Julie Ruble
      November 6, 2017 at 6:11 pm (6 years ago)

      Well, I was pretty clear that this was my best attempt and not a recipe I’d gotten from any official source. Sorry it didn’t meet your needs.

  117. Dani Foster
    December 12, 2020 at 10:58 pm (2 years ago)

    OMG! I made this for my Stop & Shop co-workers after we were reminiscing about the A&P Spanish Bar Cake. It totally brought me back to my childhood! What a great recipe – thanks!

    • Julie Ruble
      December 14, 2020 at 12:29 am (2 years ago)

      I’m so glad it was what you were looking for! Thank you!

  118. Mary
    March 18, 2021 at 2:14 pm (2 years ago)

    Hi, sorry this did not meet my expectations. Cake is wet but great color. It is missing cloves I believe.
    The icing recipe is out of whack. I only used 5 cups of icing sugar and triple the vanilla. I can鈥檛 imagine using 7 cups of icing sugar. There was enuf icing for 6 cakes. Unfortunately I had to toss out all of the leftover icing.
    Not be cruel but this recipe needs adjustment to the spices,less applesauce and a smaller recipe for the icing. Good luck.

    • Julie Ruble
      March 18, 2021 at 2:15 pm (2 years ago)

      Thanks for your thoughts, sorry it didn’t work for you!

  119. James F Zemboy
    December 27, 2021 at 6:06 pm (1 year ago)

    My last comment on this thread was 7 years ago–I’m the old man who likes this cake with orange icing since I love the combination of orange with spices. Today’s comment is on A & P’s bakery items in general. For a grocery store, A & P really did a superior job with their “Ann Page” bakery items. I’m 78 years old now and I remember A & P and lots of other grocery chains that existed during the 1950s and 1960s, but A & P was the only one that made bakery specialties that are still memorable. This cake was only one of their excellent offerings. They had very good pies, too (for a grocery store) and a favorite was pineapple pie, maybe because it was unusual. Two other items were “Marble Pound Cake” (baked in a tube pan and sold in halves) and “Danish Pecan Ring,” a fabulous yeast-rise coffee cake. When memories of “grocery store bakery foods” last that long, you know they must have been good–and they were!


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