I e-mailed A&P and asked for the recipe and this is what they sent me. I tried it and its so close, the only recommendation I can give is that 35 minutes cooking time didn't cook for me so I would test it after that and cook a bit longer. Its wonderful cake. Here it is...

SPANISH BAR CAKE
Makes 1 (9x13 inch) cake (24 servings)
From: Janice Reesman

A chewy bar cake made with raisins. I remember my Mother making this every week for us six children. O

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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 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 (175 degrees C) for 35 minutes.

ALLSPICE CREAM CHEESE FROSTING
Makes 3 cups (10 servings)
From: v monte

Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
3/4 teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

In a medium bowl beat cream cheese, butter, and allspice until blended. Gradually add confectioners' sugar, and mix until well-combined. Stir in vanilla. Gradually add milk, beating until frosting is of spreading consistency.