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Instructions:
To make the Cake:
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Preheat the oven to 325°F and grease an 8×8-inch pan with baking spray. Line the bottom with parchment paper and set it aside.
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In a large saucepan, combine water and raisins. Bring to a gentle boil and cook for 10 minutes. Add the vegetable oil to the boiled mixture and allow it to cool to room temperature.
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In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk together to break up any lumps.
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Gradually mix the dry ingredients into the cooled raisin mixture. Add in the lightly beaten egg and the walnuts (if using).
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Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
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Allow the cake to cool completely before assembling.
To make the Frosting:
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In a large bowl, beat the cream cheese and butter together until smooth and lump-free, about 2-3 minutes.
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Gradually add the powdered sugar and salt, beating until smooth and creamy.
To assemble the A&P Spanish Bar:
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Once the cake is cooled, remove it from the baking pan and place it on a cutting board.
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Slice the cake in half.
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Transfer one layer of the cake to a serving tray and spread the frosting evenly on top.
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Place the second layer of cake on top and apply the remaining frosting.
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For a decorative touch, use a fork to create a grooved pattern in the frosting.
Enjoy your homemade A&P Spanish Bar!
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