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    Spanish Bar Cake

    Prep Time30 mins
    Cook Time1 hr 5 mins
    cool down time1 hr 30 mins
    Course: Dessert
    Keyword: Spanish Bar Cake

    Equipment

    • Stand mixer
    • Loaf pans
    • Cooling rack

    Ingredients

    Ingredient

    • 4 ½ c FLOUR WHEAT, GENERAL PURPOSE
    • 2 c SUGAR GRANULATED
    • 1 ½ tsp SALT
    • 2 ½ tbsp BAKING POWDER
    • 1 tsp BAKING SODA
    • 2 tsp CINNAMON GROUND
    • 1 tsp CLOVES GROUND
    • Pinch ALLSPICE GROUND
    • ¼ c MILK NONFAT, DRY
    • 1 c SHORTENING
    • 1 ¼ c WATER
    • 4 EGGS WHOLE, LARGE
    • ¼ c MOLASSES
    • ¼ c WATER
    • 1 c RAISINS LOOSE PACK
    • ¼ c COCOA POWDER UNSWEETENED
    • 1 tbsp EXTRACT VANILLA
    • COOKING SPRAY NONSTICK

    Instructions

    Method:

    • Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, cloves, allspice, cocoa powder, and milk into mixer bowl.
    • Add shortening and water to dry ingredients. Beat at low speed 1 minute until blended. Scrape down bowl. Continue beating at medium speed 2 minutes.
    • Combine eggs, molasses, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed for 3 minutes.
    • Dust raisins with 1 Tbsp flour add to batter. Mix to distribute 1 minute.
    • Lightly spray each pan with non-stick cooking spray. Pour batter into each greased and floured pan. Line bottom of pans with parchment paper to prevent cakes from sticking.
    • Using a convection oven, bake at 325 F. for 55 to 65 minutes or until done. Allow cakes to cool 10 minutes before removing from pans. Loosen sides of cakes with knife to facilitate easy removal.
    • Cool; frost with cream cheese frosting.