Spanish Bar Sheet Cake
A warm spiced sheet cake made with simmered raisins, cinnamon, cloves, nutmeg, allspice, and finished with a caramel drizzle.
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Servings: 8
Ingredients
- 2 c water
- 1 c raisins
- ½ c vegetable shortening or butter
- 1 c granulated sugar
- 1 tsp baking soda
- 2 c all-purpose flour
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp salt
- 1 large egg beaten
- Caramel sauce for drizzling
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 325°F.
- Grease a 9x13-inch baking pan and set it aside.
Step 2: Simmer the Raisins
- Place the water and raisins in a medium saucepan.
- Bring the mixture to a gentle boil over medium heat.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
Step 3: Add the Shortening or Butter
- Add the vegetable shortening or butter to the hot raisin mixture.
- Stir until fully melted and combined.
- Allow the mixture to cool to room temperature before continuing.
Step 4: Combine the Dry Ingredients
- In a separate mixing bowl, sift together the granulated sugar, baking soda, all-purpose flour, ground cloves, ground cinnamon, ground nutmeg, ground allspice, and salt.
- Mix until evenly combined.
Step 5: Prepare the Batter
- Add the sifted dry ingredients to the cooled raisin mixture.
- Add the beaten egg.
- Fold gently until the flour is just incorporated into the batter.
- Do not overmix.
Step 6: Transfer to the Pan
- Pour the batter evenly into the prepared baking pan.
- Spread the batter into an even layer using a spatula.
Step 7: Bake
- Bake for 30 to 35 minutes, or until a toothpick or knife inserted into the center comes out clean.
Step 8: Cool
- Remove the cake from the oven.
- Allow the cake to cool completely in the pan.
Step 9: Add the Caramel Drizzle
- Drizzle caramel sauce over the cooled cake.
Step 10: Slice and Serve
- Cut the cake into squares.
- Serve and enjoy.
Notes
To make this Spanish Bar Sheet Cake gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Confirm that the baking soda, spices, raisins, caramel sauce, shortening or butter, sugar, and all packaged ingredients are certified gluten-free or labeled free from gluten-containing additives. Some caramel sauces, spice blends, and dried fruits may have cross-contact risks, so check labels carefully. Use clean mixing bowls, measuring tools, utensils, pans, and prep surfaces to prevent gluten contamination.