Spanish Bar Cake

Posted on

Ingredients

FOR THE CAKE

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ tsp baking soda
  • 1 Tbsp natural cocoa powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • ½ tsp ground cloves
  • ½ cup vegetable oil
  • 2 cups unsweetened applesauce
  • 2 eggs
  • 1 cup plump raisins

FOR THE ICING

  • 3 Tbsp unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

FOR THE CAKE

  • Heat oven to 350˚F. Grease a 9-inch x 13-inch pan. Get out a big mixing bowl.
  • Put the dry ingredients in the bowl first, and stir well to mix them. Add the oil, applesauce, and eggs; beat until well combined. Add the raisins last, and stir them to distribute them evenly.
  • Pour batter into prepared pan. Bake at 350˚ 35-40 minutes. A toothpick inserted toward the center of the cake should come out without any crumbs.
  • Let the cake cool on a rack.

FOR THE ICING

  • The cake must be completely cool before you put icing on it (buttercream will melt on a warm cake!) A quick check: if you can rest the cake pan on your open palm and it doesn’t feel warm, the cake is cool enough.
  • Mash the butter, add powdered sugar (if you’re feeling fancy sift the sugar first). Add vanilla extract, beat again. We prefer a thin glaze, rather than a thick coat of frosting. If you like a fluffier thicker frosting, double the amount.

Leave a Reply

Your email address will not be published.