Canadian War Cake

Nancy Carver Recipe

By Nancy Carver nancar936


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

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Vickie Capps sweetsue549
Apr 4, 2011
I found a recipe for War Cake in and it sounds a little different to me. I don't know if it would taste different or hold together better, but here it is:

1 cup packed brown sugar
1 1/4 cups water
1 cup raisins
1 cup chopped walnuts
1/2 cup chopped candied citron
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .
Goldie Barnhart LUVBKG
Jan 6, 2011
Nancy, I looked at several recipes from old old cookbooks and I think maybe you have to much flour.
Try cutting down on the amount of flour you use. Most of the recipes I found only used 3 cups of flour. Worth a try in your experiments.
Nancy Carver nancar936
Dec 28, 2010
I tried adding the egg. It was softer and moister, but fell apart and had moist crumbling.

I think I'll stick to the 1/4 c rum, 1/2 c sour cream and butter. It was drier that way, but stayed together better. Much like a dry coffee cake.

If you try this recipe, please let me know how you alter the recipe and how it turns out.

JoSele Swopes JODIE57
Dec 21, 2010
Sorry Sharon, Brain happens....Thanks...
sharon cowles carlymay
Dec 21, 2010
Bonnie I think it needs some egg in there too.. but I'm wondering if it would have made a difference if it was made into smaller pans..say baked in 5-6 inch cast iron skillet, if it would still be crumbly...

JoSele... the link you posted does not go to the article you posted... maybe you copied in error.. but It should go to Garrett McCord at Vanilla Garlic Blog... I'm a food blog fan and have been following his blog for awhile... Garrett is so comical when it comes to cooking... I love his I'll correct it for you... it's the 3rd article down