Spice Bars

Made  times
jillybeans 1

"This recipe was given to me by my aunt. It is very easy to make and stays moist. Great to take to a potluck or picnic because it is so easy and travels well."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 74 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. 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.
  3. 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.
  4. 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.


Most helpful
Most positive
Least positive

What a nightmare that turned out semi-okay in the end. If I had used all the raisin juice/water, the batter would have been way too thin. When warm, the cake was very bland, but after spreading ...

Other stories that may interest you