“My brother used to stock shelves at the A&P and would always bring home this after his work.”

“My brother used to stock shelves at the A&P and would always bring home this after his work.”

This recipe creates a moist and spiced cake with a creamy cream cheese frosting, reminiscent of a classic A&P Spanish Bar.

Ingredients:

For the Cake:

Directions for the Cake:

1. Preheat oven to 325°F (160°C) and grease an 8×8 inch baking pan with baking spray. Line the bottom of the pan with parchment paper and set aside.
2. In a large saucepan, combine the water and raisins. Bring the mixture to a gentle boil and cook for 10 minutes.
3. Remove the saucepan from the heat and add the vegetable oil to the hot raisin mixture. Allow the mixture to cool to room temperature.
4. In a separate large bowl, combine the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and fine salt. Whisk the dry ingredients together to break up any lumps.
5. Pour the cooled raisin mixture into the bowl with the dry ingredients. Mix until just combined.
6. Add the lightly beaten egg and the finely chopped walnuts (if using) to the batter. Stir until everything is evenly incorporated.
7. Pour the batter into the prepared baking pan.
8. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
9. Let the cake cool completely in the pan before assembling.

For the Frosting