Nancy Carver Recipe

Canadian War Cake

By Nancy Carver nancar936

Recipe Rating:
 1 Rating

Nancy's Story

This is a family recipe passed from my dad's mother to my mom when my parents were married. Recently, it was passed to me. It is a Christmas time favorite.


4 c
self rising flour
2 c
hot water
1 box
2 c
dark brown sugar
1 1/2 stick
1 tsp
1 tsp
1 tsp
1 c
nuts, optional
2 c
brown sugar
1 c
2 stick
1 tsp
3/4 c

Directions Step-By-Step

Mix together sugar, margarine, spices, and raisins in hot water. Let boil for 5 minutes. Cool. Add four and mix well. Bake in 3 greased layer pans lined with wax paper. Bake at 325 degrees for 40 minutes.
For Icing:
Cook until waxy. Beat until cold. Spread between layers and on top and sides of cooled cake.

About this Recipe

Course/Dish: Cakes

  • Comments

  • 1-5 of 20
  • user
    Nancy Carver nancar936 - Nov 22, 2010
    Nancy Carver [nancar936] has shared this recipe with discussion group:
  • user
    Eddie Jordan EDWARDCARL - Nov 22, 2010
    Hi Nancy, does this recipe call for any oil? It might not be so dry if you put some oil in the recipe. I would not use margarine I would use butter Tell me if this works I want to try this cake.
  • user
    JoSele Swopes JODIE57 - Nov 22, 2010
    Try adding 1/4 cup of Whiskey or Rum
  • user
    Carole F BakersQueen - Nov 22, 2010
    Adding 1/2 cup or so of Sour Cream will give you a nice moist cake.
  • user
    Wendy Rusch snooksk9 - Nov 22, 2010
    I'm with Lynn on this one...thats what I'd try, I'd mix it in right before the flour, when the spice mixture is cool...
    Also, with the spices used, rum would be a wonderful addition, as JoSele said. which you could either boil the alcohol out with the other ingredients, or add when that mixture is cooled.
    AND also :) Use butter instead of margarine, as Eddie said.

    Now if you try all the must let us know! :o)