A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spanish Bar Cake
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- #97678
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped walnuts
directions
Preheat oven to 350 degrees F. Lightly grease one 13 x 9 inch cake pan.
Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.
Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired).
Pour batter into prepared pan. Bake at 350 degrees F for 35 minutes.
added by
allie
nutrition data
388 calories, 16 grams fat, 57 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
July 30, 2009
This is a GREAT fall cake! It's just like the spice cake that was sold at the old A&P grocery stores. I used peacns rather than walnuts and topped it with cream cheese icing. Yummy!