I don’t know what a Spanish bar cake is. Tell me.
I made a delicious pumpkin-gingerbread cake with cream cheese frosting from a Guardian recipe. It was delicious!
It was a dark, moist, almost heavy, spice cake A&P grocery stores used to sell. It’s called a bar cake, because it was a 2 layer cake in a bar shape, about 4x10 inches. Just the top of each layer was frosted, not the sides. It had some raisins in it; not a lot.