I contacted the A&P Company, still in existence with about 300 stores in the Northeast, but they never responded. Some changes needed to be made; the new bakery did not have the same size pans as those in which the cakes were originally baked, but these are otherwise the same, original recipe Jane Parker Fruitcakes we grew up with. When one door closes. 1 cup plump raisins. Jane Parker Original Recipe Spanish Bar Cake and 16 ounce loaf Original Recipe Fruitcakes review. This is an applesauce spice cake with a little secret: a bit of cocoa powder to deepen the flavor and the color. Tips: - Add more spices to taste.
When testing the taste of the cake, you will need to add more or less of the spices to taste. Sure enough, the bakery did have the original recipe. If you love all the frosting and the original, that's how it should be done. I have both versions of the cake recipes for you to try that are adapted to our taste with frosting. Keep your Spanish bar cake fresh by storing it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Stir in chopped nuts. Every so often a little treat would find its way home in the grocery bags, and my favorite was a little snack cake called Spanish Bar Cake. Preheat oven to 350º F. Spray a 9 x 13 baking pan with cooking spray. You'll probably need to add a bit more, but do this gradually to work the frosting up to your desired consistency. 1 cup walnuts, chopped (optional). The ingredients in this recipe have been carefully chosen to ensure that the cake never tastes too sweet and instead, remains moist with the raisins and nuts granting it a chewy and slightly fruity flavor. The original Jane Parker Fruitcakes. Add applesauce, oil, and eggs and beat well.
The cake must be completely cool before you put icing on it (buttercream will melt on a warm cake! ) Spanish bar is pretty unique in flavor and it's hard to get the spices just right. We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. The batter should be fairly thick once all of the dry ingredients are mixed in. The first one is made without the dark molasses which in my opinion is a 7 in flavor on the scale. We prefer a thin glaze, rather than a thick coat of frosting.
If dad was still with us, he would have gone crazy over this recipe he had a sweet tooth and adored this thick frosting on this cake. He said he thinks the cake sold at that time for 39 cents. The Spanish bar cake is one of the most famous bar cakes, which was first made by Jane Parker Bakery; they still make these wonderful cakes to this day. Remove from oven and leave to cool. Add water to raisins and simmer for 10 minutes. James Welker from Lykens, Pa., sent in the recipe for the cake Harrell was in search of.
You'll fall in love with this cake long before you take a single bite of it. This makes this cake a little healthier overall than many of its counterparts, and while it can be easy to think that this diminishes a lot of the flavor and natural taste that the cake is so beloved for, it still features a good amount of lemon juice, butter, and cream cheese which are used for the frosting, making for a light, vibrant and exciting dessert recipe that holds off on a lot of the extra ingredients which is a little healthier but still just as enjoyable. I grew up in Michigan, and my mom was an A&P shopper. Here is the cake frosted baked in a bundt pan with raisins and nuts. It's in my hands right now, printed out on that computer paper with the holes down the side. " Add milk, vanilla, lemon juice and salt and beat until completely smooth. Rant and Rave: Mr. Squirrel, stay out of my bird feeder. Prepare a 9×13 baking sheet by coating the inside with shortening and then a dusting of flour.