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Feb 9, 2010 07:19 PM

Spanish Bar Cake

I'm trying to re-create J.J. Nissen's Spanish Bar Cake that my mother and I used to enjoy so much years ago. I'm going to try the recipe for A&P spanish bar cake but the recipe is made in a 13x9 inch pan. Would this work in a 9x5 loaf pan? And does anyone have a recipe for a white confectioner's sugar type icing to go with it? Thanks!

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  1. my favorite store-bought cake as a kid was the A&P house brand spanish bar. this was assuredly a loaf-style cake and not a flat "bar" as the name would suggest. it seems you could make a loaf-style spanish bar from the surviving A&P recipe--perhaps with an adjustment to the time/temp instructions. maybe use a remote probe the first time.

    1. Just make it in the 9 by 13 pan, then cut it into two 9 by 6.5 pieces, layer them on top of each other with white icing in between.

      Grocery stores around here still sell Spanish Bar type cakes. They're two layers with icing in the middle.