This recipe recently printed in our local paper was submitted from a woman who got it from the Toronto Star's recipe exchange. I have not tried it, but it sure looks delicious.

SPANISH BAR CAKE

3/4 cup raisins
1 1/3 cups all-purpose flour, divided use
2 eggs, separated
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2/3 cup milk
1 teaspoon vanilla
Icing (recipe follows)
walnuts (optional, for garnish)

Preheat oven to 375 degrees F. Grease a (9-inch) square cake pan.

In small bowl, toss raisins with 2 tablespoons flour. Set aside.

Beat egg whites until stiff but moist peaks. Set aside.

Combine remaining flour, baking powder, salt, cinnamon, allspice and cloves in large mixer bowl. Add butter, sugar, egg yolks, milk and vanilla. Beat with electric mixer on medium speed until smooth, about 1 1/2 minutes. Stir in raisin-flour mixture. Moving spatula in a figure-eight motion, fold in egg whites. Spread batter evenly in prepared pan.

Bake 30 to 35 minutes or until a tester inserted near the center comes out clean. Let cool completely.

ICING:
1/4 cup (1/2 stick) butter, softened
2 cups sifted powdered sugar, divided use
1 tablespoon lemon juice
1 to 2 tablespoons cream or milk
Walnuts, optional

Beat butter, 1 cup powdered sugar and lemon juice until light. Gradually add remaining sugar and enough cream to make a smooth spreading consistency.

Spread icing over cooled cake. Sprinkle with walnuts if desired.