A&P Spanish Bar Cake

In case you were wondering: No, I cannot eat all these desserts by myself. First of all, I’d rather not weigh 400 pounds — I just don’t think that’d be a very fun way to live. Secondly, even if I developed some wonderful condition that kept me trim regardless of how much pie I ate, baking is no fun unless you can share it with people you love. For me, one of the most rewarding parts of being a food blogger is watching people enjoy the things I’ve made (that sounds creepy, like I sit and stare at them as they eat, but I’m sure you know what I mean).

One group of folks I love to bake for is Mike’s family. Each Sunday evening we gather at their house for dinner and I bring whatever dessert I’ve whipped up. His mom is a fantastic cook, so the meal is always devoured enthusiastically. Many times I almost don’t think I have room for dessert! I say almost, because y’all know that there is always room for dessert.


One reason I love to bake for Mike’s family is because they’re always encouraging — even if the results of my culinary efforts that week are not perfect! Don’t you love the people in your life who take one look at your runny pie and say, “Nevermind, it tastes delicious!” My own family deserves this praise as well, since they were served Coconut Cream Soup for Thanksgiving and ate it with cheerful smiles and compliments. Yep, those kind of folks are the keepers!

Because Mike’s family has been so supportive of my baking, I jumped at the chance this past weekend to create something a little special for them. A couple Sundays ago, Mike’s dad mentioned a cake his dad used to bring home from the old A&P store. The cake was called Spanish Bar Cake, and he described it as a dark brown cake with raisins and a creamy white frosting. I was so excited to recreate the memory that I started googling around that night.

What did I find? Well, first off, Mike’s dad is not the only one by far who wants to recreate the cake! Many online forums had pages of nostalgic posters describing their childhood experiences with the cake. They discussed every facet of their vivid Spanish Bar Cake memories : the color, the texture, the pattern on the frosting, the shape, the packaging . . . ! I also found many copycat recipes that boasted an identical taste and appearance to the original.

Not having tasted Spanish Bar Cake myself, I found it difficult to settle on a recipe! There were a few key disparities I had to evaluate. First, some recipes used cocoa powder, while some were a more traditional spice cake. After asking Mike’s dad to describe the color again, I decided to use the recipe that included the cocoa.

Another difference in the recipes I viewed was the frosting. Some used a standard cream cheese frosting, while others used white buttercream. I chose the latter, though I love cream cheese frosting. I reasoned that if the cakes were not refrigerated and had groove marks in the frosting, chances are the frosting would need to be safe when stored at room temperature and relatively stiff. Hence, buttercream. There were other, smaller decisions to make — things like nuts or no nuts (I chose no nuts), one layer or two (I chose one) — and then I was ready to bake!

One bonus of this cake is how simple it is to make! I must be on an easy cake kick. It’s a two-bowl process (one for the cake and one for the frosting). In a nutshell, you mix the dry ingredients, add the wet, bake, cool, mix the frosting, frost. No fuss.

If you have fond memories of this old A&P cake, bake one up for yourself and enjoy a blast from the past. I’ll add a note tomorrow to let you know how close to the original this recipe is, based on Mike’s dad’s reaction!

UPDATE: Score! Mike’s dad said as soon as it touched his tongue, the memories came flooding back! Apparently this is it, folks! He even said it seemed a bit moister than the original. Hurray!

Spanish Bar Cake

Recipe by: compiled from various internet sources
Yields: one 9 x 13 in. cake

Cake Ingredients:
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa (I used Dutch process)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup vegetable oil
2 cups applesauce
2 eggs
1 1/2 cups raisins, soaked in warm water until plump and drained

Buttercream Frosting Ingredients:
1 cup white shortening
1 cup butter, softened
8 cups confectioner’s sugar
1 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
4-6 tablespoons milk for thinning to desired consistency

Preheat oven to 350 degrees F. Prepare a 9 x 13 in. baking pan with cooking spray (or butter and flour). Plump the raisins in warm water (I do this in a measuring cup that I’ll use for wet ingredients later — one less dish to clean).

In a large bowl, whisk all dry ingredients together. Add oil, applesauce, and eggs. Mix well. Add in raisins and stir to combine. Pour batter into prepared pan, rapping 3-4 times on a counter to release trapped air bubbles. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cake cool completely before frosting.

To prepare frosting, mix all ingredients until well combined. Add more milk if needed for consistency. Frost completely cool cake. Use a fork to rake grooves into the frosting to resemble A&P’s cake presentation.

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Filed under cakes

100 responses to “A&P Spanish Bar Cake

  1. Sue Walz

    This defintely sounds like the cake I remember as a child. We always had this at our house.

  2. Oh yes, I know what you mean. One of the best things about baking and cooking is knowing that your efforts are going into nurturing somebody and hopefully seeing that your efforts have paid off because they have enjoyed what you have made especially for them ;] And it doesn’t hurt that you get a taste too.

    The cake looks great, I never got a chance to try this kind before, hmnn…

  3. Hello! This is my first visit to your site. Great blog!! I’ve never heard of Spanish Bar cake. It looks terrific.

  4. Tay

    Well, I can honestly say that I do look forward to your desserts every Sunday night!
    I’ve never had one that I didn’t like… and this one tonight was just as good! Yummm!
    Thanks for sharing it with us. πŸ™‚

  5. I’ve never heard of this cake. It looks like a comforting dessert.

  6. I’ve never heard of this cake before, but I loved hearing about it, and it looks delicious!

  7. Not sure which I like better the recipe or the photography! Beautiful!!

  8. Isn’t it lovely when you find THE recipe? πŸ˜€ Great job Julie and I’m really wondering what this is like. I’ve never heard of Spanish Bar cake!

  9. Nicely done! Everyone in my family likes to think of themselves as a critic so if it isn’t perfect at my house you know what everyone thinks needs to be changed. It gets old, but what can you do?

  10. Mom

    That was so nice of you and I am sure it made Mike’s Dad’s night! (or week, maybe..??) It looked and smelled delicious! Soon I will be able to taste for myself! (3 1/2 # to go!) Alex scarfed his right down so it must have been wonderful! The pictures are gorgeous! I have never heard of a Spanish Bar Cake (we had an A&P, too) but this smelled like a dark, gingerbread I used to make that was SOOooo good! Brought back memories for us, too!

  11. Susan

    Spanish Bar cake was a family favorite when I was growing up. My mother is a great baker, but there was just something about that A & P cake we all loved. I used your recipe for Easter. We all agreed that it is WONDERFUL and tastes just like the Spanish bar cake we remembered. This is a keeper recipe. Thank you so much for posting it on Tastespotting.

  12. Lori Johnson

    I can’t wait to try it for my husband. He loved the Spanish Bar Cake! We still buy them in Canada but they are too dry now.

  13. richard poston

    My parents had this in the house all the time i love it when a&p closed i have not had some sence i guest this is telling my age
    i’am going to the store today and get the fixins to make my kis ask what is it

  14. richard poston

    have a good day

  15. Erika Robinson

    My dad was a manager at an A&P and used to bring it home to by mother, brothers and sisters to have for diessert after sundsy dinner. It is one of my fondest childhood memories. Thanks for the recipe! Mow I can share it again with my family!

  16. DONISE

    When I was pregant with my oldest son (now 53 years old) I craved A&P’s Spanish Bar Cake. I remember my mom and dad coming for a visit (we lived 200 plus miles away), my dad drove 11 miles to the nearest A&P store to buy these cakes for me. Thanks for the momories and the recipe.

  17. dee

    was so glad to find your recipe for this cake. my cousin in OR asked me to look for it back here on the east coast because he couldn’t find anything like the A&P treat he remembered from his childhood days in PA out west. i am making one and sending it to him. thanks. i enjoyed your blog and will stop back for another visit soon.

  18. Chris

    Spanish Bar Cake
    Just got one – from an A&P in NJ; also told that affiliated stores may have it: Superfresh and Pathmark. Your LOOKS like it, but there are differences. This cake comes out of Canada and the label says: Oakrun Farm Bakery, LTD; http://www.oakrun.com. The icing is pure white (buttercream I’m sure), but your coloring is EXACTLY on the mark! It also lists brown sugar and nuts in the ingredients and I suspect molasses. It has (dark) raisins in it. Powdered skim milk. Doesn’t mention cocoa, but that may be a hidden ingredient. I suspect some ginger too.

  19. Verna

    Thanks for this recipe! One of my co-workers mentioned the A & P Spanish Bar Cake from years ago…I barely remember A & P, LOL! But this looks suspiciously close to a spice-type cake I remember eating at a family gathering as a child. Never had it since, bit always wondered what it was, it was THAT good!
    In my search, I saw one recipe that called for 4 times the amount of ingredients than another recipe, for the same size cake, SMH!!! Your recipe looks SANE, LOL!
    Decided to make it for my co-worker and the rest of my team as Christmas gifts. Will let you know how it is received! Thanks again!

  20. Bob Kaschak


    I was Googling Spanish Bar Cake which I remember fonly from my youth in Pennslvania and I stumbled upon you site.

    The cake I remember was a “spice type” cake. Not a full fledged spice cake, but close. Ginger and molassas come to mind.

    Thanks so much for the receipe.


  21. Connie

    Love your website. First time visitor … found your site while searching for how “Spanish Bar Cake” got its name. I’m one of four sisters who were recently talking about our deceased mother’s love for A&P’s Spanish Bar Cake. As a result, I decided to search for the recipe and I chose a different one than you did (no cocoa or applesauce, different spices, including clove). The end results was fabulous … just like we all remembered with the exception that I added walnuts. (We didn’t think the cake Mom bought at A&P had nuts in it, but the addition of nuts was wonderful.) I would love to share with you which recipe I chose. By the way, do YOU know where the cake got its name?

    • I’d love to hear about it! Mike’s dad thought this one was a dead ringer, but I’d love to try different variations. I’m not sure how the name came about. Thanks, Connie πŸ™‚

      • Connie

        Do you want me to post the version I made on here or should I email it to you?

        • Either way is fine! Feel free to post it here.

          • Connie

            Here’s the recipe I used. Hope it posts OK with the spacing, etc. The recipe said to bake just 35 minutes, but I had to bake it much longer … 50 minutes. I used the buttercream icing that was on my box of powdered sugar. Loved it! I split the frosting between TWO 9×13 cakes that I took to church.

            Spanish Bar Cake
            Β· 4 cups water
            Β· 2 cups raisins
            Β· 1 cup shortening
            Β· 4 cups all-purpose flour
            Β· 2 cups white sugar
            Β· 2 teaspoons baking soda
            Β· 1 teaspoon ground cloves
            Β· 1 teaspoon ground nutmeg
            Β· 1 teaspoon ground cinnamon
            Β· 1 teaspoon ground allspice
            Β· 1/2 teaspoon salt
            Β· 2 eggs
            Β· 1 cup chopped walnuts
            1. Preheat oven to 350 degrees. Lightly grease one 13×9 pan.
            2. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.
            3. 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.
            4. Bake at 350 degrees for 50 minutes.
            5. Cool completely before frosting.

            Β½ cup margarine
            1 lb. box powdered sugar
            4 Tbls. milk
            1Β½ tsp. pure vanilla
            Beat until creamy and smooth.
            NOTE: This recipe was on the powdered sugar box. I put Β½ of this frosting on each of two cakes. Cut the frosting recipe in half if making just one cake.

  22. Kyleene

    Hello, I was googling Spanish Bar Cake & found your blog. I grew up eating them, but we got them at IGA. They are one of my alltime favorites! Thanks for sharing! Do you have any idea of a recipe for the Coconut cake that they had? It was package like the Spanish Bar Cake & was heavenly! The closest we’ve found in years is the Pepperidge Farms frozen cake, but it’s still not the same πŸ˜‰

  23. TMc

    Wow! What a dead ringer recipe for the Spanish Bar cake and it is delicious. My sister was blown away when she tried it, and she’s saving a piece (????) for her son who likes the cake as well.
    The photographs did not do the recipe justice and I even took the extra step and purchased the Dutch process cocoa, and the buttercream icing truly is the “icing on the cake”.

  24. Louise

    I have another easy version of Spanish Bar cake….
    I got it in the 80’s
    1 18 oz box yellow cake mix
    1 4 oz box instant vanilla pudding
    4 eggs – add one at a time
    1/3 cup water
    1/4 cup oil
    3 cups raw grated carrots
    1/2 tsp salt
    1 1/2 tsp pumpkin pie spice

    Beat all above ingredients together 6 minutes.
    Then fold in 4 oz chopped walnuts and
    1 cup chopped raisins

    Pour into 2 greased 9 inch loaf bread pans
    and Bake at 350 for 45 to 60 minutes.

    Refrigerate after baking the cakes.
    Split each loaf in two carefully and fill with the following forsting
    and then ice top with remainder.

    3 oz cream cheese and 1/4 lb soft butter until creamy
    1 lb sifted powdered sugar
    1 tsp orange extract
    1 Tablespoon light Karo syrup
    and 1 Tablespoon cornstarch.
    Beat for 2 minutes until smooth.

  25. Tina Werts

    Julie, my older brother was here in PA for a visit this weekend (he lives in Ohio) and he started to describe a cake that our dad use to buy all the time. He no sooner got those words out of his mouth when I said “Spanish Bar Cake” and the memories of our dad slicing what we thought we entirely too small pieces of that wonderfully delicious cake came flooding back to both of us. Since this is Lent and my brother and I gave up eating anything that even remotely resembles a dessert for the next 40 days, I promised that I would find a recipe on the internet and bake it for him when he comes back again to my home in July. Of course, I’ll bake it several times for myself and my husband BEFORE he come just to make sure I can get it baked correctly. Of all the recipes that I found on the internet, yours sounded like the real McCoy and I can’t wait for Easter and the end to my self-imposed deprivation!


  26. Joanne

    Thanks so much for this recipe. As a young child I remember my Mom taking me to the A&P store in western PA where I grew up. I used to watch her shop and when she bought this cake I could hardly wait to get home to have a slice. The cake I remember had maybe 4 layers with frosting between each layer. Any tips about this approach? I was going to try a loaf pan and possible put cake in the freezer for a short time to help reduce the crumbling.

    • Hi Joanne! One thing you could do is make a sheet cake like this, and then (before frosting), cut it into equal sized layers. Frost between the layers and stack them, frosting the top. Alternatively, you could bake a little of the batter at a time in loaf pans as you suggested and layer them. I hope it works out!

  27. Tim

    Yes , this is definetly it . I have memories of this spanish bar cake also. My Dad Leonard E Gokey , worked for the A&P Stores most of his life ,43 years to be exact ,At 14 he started as a bag boy and worked his way to being the Store Manager very quickly , one of their yougest at the time. He would bring home a spanish bar cake occasionaly as a special treat , the unfortunate thing was that it had to be shared with my five brothers, not that unfortunate really there was always plenty to go around . Dad has passed just in the last few years and seeing this about the spanish bar cake brought all those good memories back, and now I am waiting to take one from the oven , smells fantastic , Thanks

    • Tim, this brought tears to my eyes! So happy I could help you recreate the Spanish Bar Cake! I hope you and your family love it, and that it does justice to the memory of the ones your father brought home. Thanks so much for sharing your memories!!

  28. Sheila

    I was delighted to recently find a Spanish Bar Cake in a Market Basket store! Brought it home and shared with my sister who loved them as much as I did. It was good but quite dry in comparison to the A&P originals.
    Having grown up in the 40’s and 50’s I have great memories of the “Cake from the A&P!!! I found your recipe and it is cooling on the counter as I write this. The recipe sounds and looks (and smells) like it may be very close to the one I remember. I am thinking it may have had the trade name, “Betty Page”. Does anyone remember? May have had a cameo logo on the lable (?). Thanks for a lovely recipe!

  29. Margaret

    I am so glad to fine this blog.For years I have looked for the recipe,tried one or two but never just right.I remember the nuts.Can’t wait to try this thank you.

  30. laura

    Okay, So I ain’t that old but I am old enough to know about the old Spainish Bar cake OMG I am 30 and I remember it when I was a kid LOL it was the best 2 layered cake ever in the world I remember my mom and my grandma always buying a bar or two or even three maybe thats why they went out of businesss cause we kept buying them all and now that I am older and driving now i can’t find them so i am hopeing it is the best cake I remember as a child the picture totally look like it I am gonna surprise my mom and make it and see if she knows what it is LOL thanks so much for making me feel young again

  31. Mary

    It seems like it’s a Dad thing: My Dad loved this cake from the A&P! He would always buy one if he went shopping there, and we would all eat it right up!

  32. Don

    The original cake was two layers, frosting between layers and on top layer only. Sides were left unfrosted. No nuts. Yes, I’m positive. I had this cake many times growing up in the ’50s. I recently made same recipe as Connie’s but from another source. Dead ringer for the original. But next time I will use loaf pans instead of 9 x 13 pan.

  33. Kate Lynch

    Ditto to everything I’ve read. I grew up in the 50’s, my dad worked at the A&P, Spanish Bar cake was THE best treat ever. I, like almost everyone else, was searching the web for a recipe for this great spice cake when I came across your site. I remember my biggest problem was which to eat first, the cake or the frosting. Gee, what memories. Thanks everyone.

  34. Sandy

    OMG, this is so close to the ones we ate when I was a child! If I only had the old type celophane wrap we would think we had gone back in time. I did not have applesauce in the kitchen so I used 2 cups of my homemade applebutter and left out all the spices )since they were in the applebutter).
    This is a kepper, I think I am goinfg to open a shop………….

  35. Connie

    Just made a sugar-free, fat-free version of this. I used Splenda instead of sugar, Egg Beaters instead of whole eggs and I added extra applesauce and omitted the oil. I also decided to increase the fiber by switching to whole wheat flour. (Can you tell that I’m dieting?) I don’t recommend doing what I did. It tastes OK, but the texture is way different. I won’t throw it out — it is worth eating, but I won’t do it again. Glad I cut the recipe in half for this trial. πŸ™‚

  36. Gus Grayman

    Dear Julie,
    I am 42 years old and I remember going to the A&P shopping with my grandma. Each week one of us kids got to choose THE dessert we would have after dinner, and the rest of the week. I was 12 when the A&P closed it’s doors in our small town. I have never seen nor heard of it again, until now. I remember the cake was actually like a loaf with 2 layers. The inside frosting made of cream cheese and the top layer, butter cream. I don’t remember nuts, but I remember raisins and carrots. And I remember picking that cake out on my week. And I don’t remember, there was any left over by the end of the night.

    My wife had never heard of this cake. I would go on and on about how good it was. it was in my eye, the cake of perfection. My wife finally said to me,”would you shut your pie hole and bake it then?” So now, I try.

    Thank you,
    Gus G.

    • What wonderful memories, Gus. I hope this cake is what you remember, and I hope your wife gets to experience your childhood with you!! You can even make it two layers — just cut it with a serrated knife, frost in between, and layer it up. Please let me know what you think, and thanks so much for sharing with us!!

  37. Granny

    When I was a child, I am now 71, I was always excited when my parents brought home an A&P Spanish Bar. Yesterday I went to Lowes food store and bought a cinnamon harvest cake, to my surprise it taste exactly like the old fashioned Spanish bar. Everyone who is near a Lowes store try one you will not believe it!

  38. Corrine

    I have not made your recipe yet, but my friends were all discussing the old
    Spanish Bar Cake several months ago and how delicious it was. I remember it being 2 layer with thin layer of frosting between and remainder on top, none on sides. It was about the size of a loaf pan, dark and moist.
    I will be trying your recipe soon. If you are a cranberry lover, you could substitute dried cranberries for the raisins to change it up for the Thanksgiving or Christmas holidays.

  39. Dottie

    It is amazing how similar all of our stories are, isn’t it?! I grew up in Alabama and still live here. About a month ago, I was eating lunch with my dad and brother. Somehow the subject of the A&P Spanish Bar Cake came up. We used to love it when my mother (who passed away almost 5 years ago) would bring that cake home with her on grocery days. It was almost addictive! Like many others, I decided to do a search for a recipe. I found several, but I thought yours was the most promising. As soon as I started licking the bowl :), I knew it was going to be good! Oh my! My dad and brother think that someone should market it! I also shared some with my aunt and cousin, who also raved about it. I do agree with Connie, about the icing, though. It is delicious, but there is enough for 2 cakes. It is a good excuse, at least!

    I would also be interested in knowing where the name and original version of the cake came from. Is is simply divine! I sure am glad you posted the recipe!

  40. Bob

    This cake brings back memories for so many people! My father was an A&P
    Store manager for many years. He would always bring home the Spanish bar cake for my mother who really enjoyed this cake with her coffee.
    The two trade names that the A&P used were Jane Parker and Anne Page.
    My dad worked many hours and late nights. My mom would kid him and say
    That he had girlfriends named Anne and Jane!

  41. KC

    If you were here I would hug you!!!! Thanks for the recipe. Going to recreate memories for my family!

  42. Suz

    This morning I was on Facebook in a discussion with students from the elementary school I went to as a kid (I’m 51 now) about the local A&P in Montreal, Snowdon district…. (I was remembering the smell of fresh ground coffee and this fantastic cake…but couldn’t remember the name!). A girl just wrote back saying it was called “Spanish Bar” cake…and I was like “THAT’S IT!!!!” geez, all those years thinking about that cake…and now I have a recipe to go with it! As far as I remember, there were no nuts in the cake and it was a loaf, with 2layers…between layers was a thin layer of icing, on top, a pure white buttercream. Oh I loved that icing and used to save it for last. I also remember the celophane wrapping and how often there was icing stuck on it…I always got to eat whatever icing was stuck…oh yummmmm! Thank you for supplying this recipe…i will be making it for Christmas!

  43. Darlene

    When my father did the grocery shopping, he invariably brought home a Spanish Bar Cake from A&P (Western New York). Our family of eight shared one cake and we always wanted more!!! I’ll be using your recipe for Thanksgiving — I’m anxious to see if my two brothers recognize our old family favorite. Thanks for sharing!!

  44. Sharon

    I remember this cake to from my childhood. I am going to make this but will try making it in layers as I remeber. Thanks for the recipe.

    • I hope it’s just as you remember, Sharon! To make the cake easier to cut into layers, you can freeze it (before icing). Then use a serrated knife to cut it in half and cut off any uneven top dome or edges. Once you have two even layers, you can ice as usual. Freezing it makes the cake less tender and therefore easier to cut.

      Let me know what you think! I’d love to see photos!

  45. Kathy

    thank you so much for printing this spanish bar cake recipe. I remember this cake when I was young and I loved it. I have been wanting this recipe for many years and I will make it soon. I hated it when A&P stores closed and I couldn’t buy it anymore. thanks again

  46. Linda

    I cant believe this, my Mother, Brother and I were talking about fruit cake for the holidays and my brother and I both said our favorite cake ever was Spanish Bar Cake, it was always in our house as kids. I am 61 and I haven’t had that cake in years. I am making this recipe for my brother and I this coming week for Thanksgiving…You brought back an wonderful memory for both of us…Thank you.

  47. Anna

    I am glad to see that I am not the only one who remembers “that cake from the A&P.” I am 52 yrs old and every week when my mom went to the store my dad, who never ate sweets would say “Be sure and get that cake from the A&P!!” He loved them so much. We all did!! My mom passed away 5 yrs ago and what I wouldn’t give to be able to show her this recipe. We talked about it so many times through the years but could never remember the name of it. I found this site by googling “cake from A&P” It seems that we all have many memories of that cake. Like others I remember getting to lick the icing off of the cellophane wrapper. I am going to the store tomorrow to get the ingredients to try this. My dad will be so surprised. Will let you know how it turns out. Thanks so much for the recipe. And to the person who was asking about the coconut cake from IGA it was made by Bluebird. I remember it well too. It had cellophane wrapping and the paper under the cake was red. Ahh such good times.

    • Kyleene

      Anna, I’m the one who wrote abiut the coconut cake! Thank you for the name! You’re right about the red paper underneath the cake!
      I made the Spanish Bar Cake for Thanksgiving & it was amazing! When I tasted it, I went back 30 years in time. It brought back so many memories. I swear it tasted JUST like the store bought cakes of my childhood.

      • Anna

        Kyleene, I am glad to hear that your Spanish Bar Cake turned out well. I can’t wait to try it. The company that made the coconut cake was called The Blue Bird Baking Company but I think they sold out many years ago. My ex father in law used to work for them that’s how I remember the name.lol Those coconut cakes were good too weren’t they?? Every Friday my grandfather would go to the IGA and buy a coconut cake because he knew we would be coming to visit on Saturday. Are you from the south? I am from KY and we were very lucky to have an A&P and IGA. We still have the IGA but its not the same as the olden days. LOL!!

        • Kyleene

          Anna, I’m from Ohio & we just had the IGA stores. My Dad’s still been looking for that coconut cake everywhere he goes! LOL He said that the closest he’s found is Sara Lee frozen cake, but it’s still not quite the same. It would be great if we could find a recipe for that one. too!

  48. Linda Hopps

    So glad to find your website. My husband and I have talked about Spanish Bar Cake from time to time ever since the local A&P closed here (Magog, Quebec Canada) years ago. Found your receipe last night and made it up today. Just like the original, I never would have guessed it was so easy to make! Thank you, thank you! This receipe is a keeper. I found it made too much icing, so I gave the left over icing (enough for another cake) to my daughter-in-law, along with the receipe, and she is going to make her cake tomorrow. I suspect she, my son, and grandchildren will be new fans of Spanish Bar Cake. Thanks again for bringing back some wonderful memories. Will be sure to try more of your mouth watering receipes.Keep up the good work

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