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1/4 cup Soft Butter
1/2 cup Sugar
1 Egg
1 cup Flour
1/2 teaspoon ground Cloves
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
3/4 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 cup Buttermilk
1/2 cup cut up Moist-pack Dried Prunes
1/2 cup chopped Walnuts
1/4 cup Golden Raisins
CREAM CHEESE FROSTING
1 (3 ounce) package softened Cream Cheese
1/2 teaspoon grated Lemons, rind of
2 teaspoons Lemon Juice
3/4 teaspoon Vanilla
1/4 teaspoon Salt
Powdered Sugar
Spanish Bar Cake 2
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 Nuts
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Cream butter and sugar together. Add egg; beat until light and fluffy. Sift together flour, spices, and baking powder and soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining ingredients. Turn into greased 8 inch square pan. Bake@ 350 degrees for 35 minutes. Cool in pan 5 minutes, then turn onto rack to cool thoroughly. Cut into 3 strips. Spread cream cheese frosting between layers and on top of cake. CREAM CHEESE ROSTING - Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy. Beat in enough powdered sugar to make spreading consistency about 2 cups. Spanish Bar Cake 2. Preheat oven to 350 degrees F (175degrees C). Lightly grease one 13x9 inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, 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. Bake at 350 degrees F (175degrees C) for 35 minutes. Makes 1-9x13 inch cake.
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