Spanish Bar Cake
An old favorite from the A&P Store
½ cup raisins
½ cup water
1 stick margarine
2/3 cup sugar
1 cup flour
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
Preheat oven to 350 degrees.
Grease and flour a 9-inch square pan.
Simmer raisins in the water until soft and plump.
Drain, saving 2 tablespoons liquid to use in the recipe.
Melt margarine in sauce-pan. Remove from heat and add the sugar and 2 tablespoons raisin liquid; blend well.
Stir in flour, soda and spices.
Add egg and beat well.
Lightly stir in plumped raisins until combined.
Bake about 30 minutes.
Cool cake in pan about five minutes, then remove from pan and cool thoroughly.
When cool, frost with icing.
½ cup shortening
¾ teaspoon vanilla
¼ teaspoon lemon extract, orange extract or almond extract
2 ¼ cups powdered sugar
1 ½ to 2 tablespoons milk
Beat shortening, vanilla and extract with an electric mixer on medium speed for 30 seconds.
Slowly add half of the powdered sugar, beating well.
Add the milk and remaining half of the powdered sugar and beat well.
Add a little more milk, if necessary.
Cut the cake in two. Put frosting on the first piece and set the second half on top, icing the top of it, as well.
You could leave it as a 9-inch cake, but it more resembles the real thing when it is stacked.