Spice Cake Bars Recipes

SPICE CAKE BARS WITH SALTED CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, butter, milk and egg; beat on low speed 30 seconds. Beat on medium 2 minutes (batter will be thick)., Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., For frosting, in a large saucepan, combine brown sugar, milk and butter over medium heat; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 3 minutes., Remove from heat. Stir in confectioners' sugar and vanilla. Immediately spread icing over cake; sprinkle with salt. Cool completely. Cut into bars. Store in airtight containers.

SPICE CAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in molasses and water until blended. Combine the flour, ginger, allspice, baking soda and cloves; gradually add to the creamed mixture. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. , Meanwhile, in a small bowl, beat shortening, butter and lemon juice until smooth. Beat in sugar until light and fluffy. Frost bars.

CHOCOLATE SPICE BARS

Steps:

• Equipment: One 10 by 15 by 1-inch pan buttered and lined with parchment or foil
• Set a rack in the middle level of the oven and preheat to 375 degrees.
• In a mixing bowl, combine the flour, spices and salt. Stir well to mix and sift the dry ingredients onto a piece of parchment or waxed paper.
• In the bowl of an electric mixer, beat the butter with the sugar on low speed until just mixed. Beat in the chocolate, then the eggs, one at a time, beating smooth between each addition. Beat in the dry ingredients, scraping bowl and beater(s) several times. Off the mixer, fold in the chopped nuts. Scrape the batter onto the prepared pan and smooth the top with an offset metal icing spatula or a rubber spatula.
• Bake the bars for about 30 minutes, until firm, but not dry. Cool in the pan on a rack. Trim 1/8-inch from the edges and cut the cooled sheet into 2- inch squares, using a sharp, thin-bladed knife.
• Storage: Keep the bars between sheets of waxed paper in a tin or other container with a tight-fitting cover.

SOFT SPICE BARS

Steps:

• In a mixing bowl, combine butter, 1 cup of sugar and molasses.
• Beat in egg until smooth.
• Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. Spread into a greased 15 x 10-in. baking pan.
• Sprinkle with remaining sugar.
• Bake at 375° for 10-12 minutes or until lightly browned.
• Do not overbake. Cool on a wire rack before cutting.

SPANISH BAR CAKE

Steps:

• Mix first 8 ingredients together in an electric mixer; mix well.
• Add next 3 ingredients.
• Raisins should be added last.
• Bake at 350°F in 9x13 inch pan for 30-35 minutes; tube pan 40-45 minutes.
• Cool thoroughly and frost if desired.
• For Frosting:Combine frosting ingredients in bowl.
• Beat well, adding more milk or confectioners' sugar to make it smooth and easy to spread.

SPICE BARS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.