We used to buy this from A&P store back in the day. So glad I found this recipe, I can now make it at home! Delicious!


The A&P CopyCat Spanish Bar Cake is a nostalgic dessert for many who remember the once-famous A&P supermarket chain. This American classic is a rich, spiced cake, typically studded with raisins and topped with creamy cream cheese icing. Despite its European-sounding name, this cake is a unique American creation, beloved since the mid-20th century for its delightful taste and affordability.

Serving A&P CopyCat Spanish Bar Cake

This dense, moist cake is an ideal dessert to cap off a hearty meal. It's especially delicious when accompanied by a cup of coffee or a glass of cold milk. To complement the cake's rich spices, consider serving it with vanilla ice cream or whipped cream. For special occasions, enhance its flavor with a side of candied nuts or warm apple compote.

A&P CopyCat Spanish Bar Cake Recipe


2 cups all-purpose flour

1 1/2 cups granulated sugar

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

1 1/2 cups applesauce

1/2 cup vegetable oil

2 large eggs

1 cup raisins

For the Cream Cheese Frosting:

1/2 cup softened butter

8 oz cream cheese, softened

1 tsp vanilla extract

4 cups confectioners' sugar


Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.

Sift together flour, sugar, cocoa, baking soda, salt, cinnamon, cloves, and allspice in a large bowl.

Mix in applesauce, oil, and eggs until well combined.

Stir in raisins evenly.

Pour batter into the pan, smoothing the top.

Bake for 35-40 minutes or until a toothpick

comes out clean.

Once the cake is cool, cut it in half and frost the top of one layer. Stack the other half and frost the top.

Slice into bars or squares to serve. Enjoy a homemade piece of nostalgia with the A&P CopyCat Spanish Bar Cake, a treat that’s as rich in flavor as it is in history.


For frosting, beat butter and cream cheese until smooth. Add vanilla, then gradually mix in sugar.

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