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Grandma’s Spanish Bar Cake Recipe with Spiced Applesauce

Grandma’s Spanish Bar Cake with Spiced Applesauce

A moist, dark applesauce spice cake with raisins, baked as a thin sheet and spread with classic cream-cheese frosting. This old-fashioned bar cake is perfect for afternoon coffee, holiday trays, and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Spiced Applesauce
  • 1 cup Unsweetened applesauce
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 1 pinch Ground cloves
Cake
  • 2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Vegetable shortening, softened, or unsalted butter
  • 2 eggs Large eggs
  • 1 cup Prepared spiced applesauce
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Raisins
Cream-Cheese Frosting
  • 4 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 2 cups Confectioners’ sugar, sifted
  • 1-2 tablespoons Milk, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Stir the unsweetened applesauce with the cinnamon, nutmeg, and pinch of cloves to make the spiced applesauce.
  3. Whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.
  4. Cream the softened shortening or butter with the sugar until smooth. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the spiced applesauce. Add the dry ingredients and stir only until the batter is combined.
  6. Toss the raisins with 1 teaspoon of the flour before folding them into the batter. Spread the batter evenly in the prepared pan.
  7. Bake for 30–35 minutes, until the center springs back lightly and a toothpick comes out with only a few moist crumbs.
  8. Cool the cake completely for 45–60 minutes before frosting. For the frosting, beat the cream cheese and butter until smooth, then beat in the vanilla and confectioners’ sugar; add milk sparingly if needed.

Notes

For especially soft raisins, soak them in hot water for 5–10 minutes, drain thoroughly, and pat dry. Use shortening for the most traditional flavor, and do not overbake because the cake continues to firm as it cools. Store frosted bars covered in the refrigerator.