Canadian War Cake

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4 c self rising flour
2 c hot water
1 box raisins
2 c dark brown sugar
1 1/2 stick margarine
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1 c nuts, optional
2 c brown sugar
1 c sugar
2 stick margarine
1 tsp vanilla
3/4 c milk

The Cook

Nancy Carver Recipe
Lightly Salted
Seneca, SC (pop. 8,102)
Member Since Oct 2010
Nancy's notes for this recipe:
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.
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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.

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1-5 of 20 comments

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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)

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