Jea, this recipe is not for muffins; but, I don't see why the batter couldn't be baked in individual muffin cups, rather than a 9x13 or tube pan, as the recipe suggests. It uses 2 cups of applesauce, so I would think it would be nice and "appley"! -LuAnn
This note appeared with the recipe when I copied it from wwwroadfood.com. "On another cooking forum, we had a long discussion about "lost food loves" and many remembered the Spanish Bar Cake from the A&P. That was about the only dessert that my mom did not make herself. My family thinks the following recipe is very close to what we had many years ago. We make it often now, 'cause we still love it." He/she added the following endorsement, "My forum friends and I tried several recipes online for the Spanish Bar and this recipe was the closest to what we remembered. I've decided I'm going to make it for our Thanksgiving meal."
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 Tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup oil
2 cups applesauce
1/1/2 cups raisins
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1 teaspoon lemon extract
1-2 Tablespoons hot milk
To make cake:
Preheat oven to 350 degrees.
Spray a 9x13-inch pan or tube pan with no-stick cooking spray.
Mix the first 8 (dry) ingredients together in an electric mixer; mix well.
Mix in next 3 (wet) ingredients.
Stir in raisins. Spread into prepared pan.
Bake in preheated oven for 30-35 minutes for 9x13 pan or 40-45 minutes for tube pan.
Meanwhile, to make glaze:
Mix all glaze ingredients together in a small bowl.
While cake is still warm, top with glaze.
Source: Saved this years ago from http://www.roadfood.com/Forums/looking-for-this-old-raisin-cookie-m183485-p2.aspx
Posted on KRT by LuAnn Bermeo. I edited the recipe a bit for clarity; but, not ingredients were changed.