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Jane Parker Spanish Bar Cake Review : Taste of Southern

In addition, product formulations change periodically. You should expect some variation in the nutrient content of the products purchased in our restaurants. Beverage sizes may vary in your market.

There are a few things that still stand out in my mind decades later about that A & P. Walking in the doors, the smell of freshly ground coffee beans emanating from the grinders that sat at the end of the checkout counters made you perk up immediately. The main street of town was lined with parking meters and, if we were lucky, we got a spot right in front of the store.

For this raisin cake recipe, you can make all sorts of changes, and you’ll still have a delicious Spanish bar cake. In a separate bowl sift the sugar, baking soda, flour, cloves, cinnamon, nutmeg, allspice, and salt. Unlike other Spanish bar cake recipes, this one became more popular in other countries, such as the United States, Canada, and the United Kingdom. Gradually add 1 cup of the powdered sugar and vanilla. With the mixer still on low, slowly add the sifted flour mixture, beating until JUST INCORPORATED. Stir in the raisins and nuts.

I was very sorry when the last A&P closed down in our area. Knew there would never be any more of those delicious cakes. So happy they are being made again. We would love to taste it again. My mouth was watering while reading about the Spanish Bar and seeing the picture!

I’ve tried various recipes for that have appeared on line, and they were good, but not really exact. Very excepted to find JP & the original recipe. In a mixing bowl, combine cream cheese, butter, confectioners’ sugar and vanilla. Beat in milk 1 tablespoon at what is mantecado a time to make a thick, spreadable frosting. I grew up in the 50’s, my dad worked at the A&P, Spanish Bar cake was THE best treat ever. I, like almost everyone else, was searching the web for a recipe for this great spice cake when I came across your site.

Grill or cook in heavy skillet over medium heat for 5-7 minutes, turning occasionally, until prosciutto is lightly browned and cheese is melted. Remove the stems and split from stem end to base without cutting all the way through. Stuff with a small spoonful of goat cheese. Wrap each fig with piece of prosciutto and secure with a toothpick.