From Linderhof’s Kitchen By Martha Meisen Scott


A and P’s Spanish Bar


For any of you growing up in the 50s and 60s, you often found this cake at the local A and P.     It was a favorite of mine and I was glad to find the recipe. You can double the recipe and bake in a 9 x 13 and frost the top, you can bake as is in a loaf pan or an 8-inch square pan.      The next time I make it, I will do the 8-inch square pan, cut it in half, frost one half and stick the other half on top and frost it . . . and then “comb” the top of the cake — like the cakes at the A and P!


A and P’s Spanish Bar


2 c. water

1 c. raisins

1/2 c. butter

2 c. flour

1 c. sugar

1 t. baking soda

1/2 t. cloves

1/2 t. nutmeg

1/2 t. cinnamon

1/2 t. allspice

1/4 t. salt

1 egg

1/2 c. chopped nuts (I used pecans — the A and P cake probably had walnuts)

Simmer the water and raisins in a saucepan on top of the stove for 10 minutes. Add the butter and cool the mixture. Meanwhile mix the flour, sugar, baking soda, spices and salt. Add cooled raisin mix and stir until combined. Add beaten egg and stir until combined. Add nuts. Pour into a greased and floured loaf pan and bake in a preheated 350 oven for 50 to 60 minutes or until done.     If using a 9 x 13 or an 8 inch, baking time would be closer to 30 minutes.

Martha Meisen Scott is a Fort Scott foodie who creates from her home, called Linderhof.


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