A Conversation about Boy Scouts

A few days ago, while Barth was eating Gwynne's birthday carrot cake, he said to me "We used to include Spanish Bar cake on our shopping list for every boy scout camping trip we went on."  He described a dense cake with raisins in it and I was intrigued...apparently so was he. We both began googling for recipes and low and behold (what an amazing time we live in) not only did we find recipes but some were specifically for the version that he remembered buying with his Dad at the A & P!! Well, I began collecting the ingredients this week and whipped up my first A&P Spanish Bar cake. I was so happy to be able to ice it with leftover cream cheese frosting from  Gwynne's birthday party (celebrated early, the night before Easter when three of four daughters were home). We missed you Anna!  This week in particular, I felt the lack of Becky and Gwynne once they were gone. The time is too precious and too short and I wish you all lived in Ithaca... So, missing my three oldest girls (now that you mention it, I miss Meghan too - she's spending the night with some girl friends) inspired me to finally write a blog... because I really think y'all are gonna love this moist, spicy cake made with applesauce and only 1/2 cup oil!! Take that carrot cake.

Spanish Bar Cake – Rhonda’s version:

Dry ingredients- mix these together first in a large bowl:

1 cup white flour

½ cup whole wheat flour

½ cup gluten free flour blend – obvi use 2 cups total flour of your choice!

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1 tablespoon cocoa

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon allspice

Then add these:

1/2 cup vegetable oil

2 cups organic, unsweetened applesauce

2 eggs

1 cup raisins (plump in boiling water first, then drain)

1 cup chopped walnuts

Frosting:

8 ounces cream cheese, softened

4 tablespoons butter

2 teaspoons vanilla extract

2 1/2 cups confectioner's sugar

1/3 cup milk

1 tablespoon lemon juice or lime juice

Mix all ingredients together and beat well. Beat in more milk if needed for easier spreading.

Bake at 350 degrees 40 minutes in a 9x13 pan, or 50 minutes in a bundt pan, or until knife comes out clean. Cool thoroughly before frosting.