Wow! The trick here is to not eat the whole pot when it's done. I thought "how different can it really be?" But it had such great reviews, so I tried it and it is AWESOME!! The only thing I changed was to use canned corn kernels - that's all I had - and I put in 3 cans of them. I wasn't sure about the parmesan, but it added to it so much that I added just a little extra. A real keeper! Thanks for a great recipe!

Reviewed On: Jun. 10, 2009

So great you'll want to eat it with a spoon instead of frosting a cake. Went great with the Spanish Bar Cake on this site. Also great as a dip for Molasses Cookies - could add a little extra powdered sugar and use as an icing for cookies. Used 8 oz. cream cheese and about 3 cups powdered sugar.

Reviewed On: Jun. 1, 2009

I don't like spice cake, but this was an awesome recipe! My mom mentioned how much she loved Spanish Bar Cake, so I made this for her birthday. She said it was very close to the original (A&P) version. Used the Allspice Cream Cheese Icing from this site. Wow! REally added to it. I cut the water for the raisins down to 3 1/2 cups, added extra allspice (didn't have cinnamon), 1 1/2 cups walnuts and used self-rising flour. The result was a deliciously moist cake that I'm planning to take to my in-laws for Thanksgiving. Mom also suggested adding a can of apple pie filling to the bottom of the pan before adding the batter over top. Baked for 40-45 minutes.

Reviewed On: Jun. 1, 2009