FOR THE CAKE:
2 cups water
3/4 cup raisins
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg, lightly beaten
3/4 cup walnuts, very finely chopped (optional)
TO MAKE THE CAKE:
Preheat oven to 325°F and grease a 8×8 pan with baking spray. Line the bottom with parchment paper, set aside.
In a large saucepan, combine water and raisins and bring to a gentle boil, cooking for 10 minutes. Add vegetable oil to the boiled mixture. Allow the mixture to cool to room temperature.
Combine flour, sugar, pumpkin spice mix, baking soda, and salt in a bowl, whisking to break up any lumps.
Mix the dry-ingredients into the boiled raisin mixture. Add in egg and walnuts (if using).
Pour batter into prepared pan and bake until a toothpick inserted comes out mostly clean with a few moist crumbs about 35 to 40 minutes. Cool completely before assembling.
A&P Spanish Bar
