Oh My, Betsy-how we use to look forward to those spanish Bar Cakes when Mom went to the A&P.
USE 350F OVEN, PREHEAT BEFORE YOU START.
GET THE PAN READY,RUB WITH CRISCO AND DUST WITH FLOUR.

DRY INGREDIENTS:
2 1/2 C. ALL PURPOSE FLOUR
1 TSP.BAK.SODA
1 TSP.BAK.POWDER
1/2 TSP.SALT
2 TSP.CINNAMON
1/4 TSP.GINGER
1/2 TSP.GRATED NUTMEG

SIFT ALL THOSE THINGS TOGETHER AND SET ASIDE:

NEXT INGREDIENTS:*
1/2 C. BUTTER
1/4 C. SOLID SHORTENING
1 1/2 C. SUGAR
2 LARGE EGGS, BEATEN
1 TSP.PURE VANILLA EXTRACT
1 C.CHUNKY APPLESAUCE
1 C. PLUMP RAISINS (soak them in warm water to make them plump-drain well before adding to cake)

OPTIONAL: 1/2 C. ROUGH CUT TOASTED WALNUTS

USE A MIXER, CREAM THE BUTTER,SHORTENING, ADD EGGS.
BLEND WELL,THEN TURN TO LOW SPEED. ADD VANILLA AND
APPLESAUCE. ADD RAISINS. KEEP THE MIXER AT LOW SPEED AND
START ADDING DRY INGREDIENTS. DON'T OVERMIX THIS.
JUST MAKE SURE THE FLOUR IS ALL IN, THEN STOP MIXING !

POUR INTO THE PAN, BAKE IN THE MIDDLE OF OVEN FOR APPROX. 45
MIN TIL CENTER TESTS DONE.LEAVE IN PAN
AND FROST, OR MAKE 'BARS' LIKE A&P FOR THE MEMORY.

USE ANY FROSTING YOU LIKE.
CREAM CHEESE STYLE WORKS WELL.

BLEND AN 8 OUNCE PKG CREAM CHEESE, SOFTENED WITH
4 T BUTTER,
2 TSP.VANILLA,
2 1/4 C. CONFECT.SUGAR,
1/3 C. MILK
1 TSP.FRESH LEMON JUICE.

BEAT WELL, ADD MILK IF NECESSARY TO BE
SMOOTH AND PRETTY. FROST CAKE.

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*EDITOR'S NOTE:

This cake recipe may need altering to include water/liquid.