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NO EGGS are used to make this war era cake, created pretty much out of necessity back in the day. Filled with pecans and raisins, then topped with a powdered sugar icing, this cake still is a hit around the table, even today. Bring 2 cups water to a boil in a large pot. Add pecans. Add butter. Add ginger. Add cinnamon. Add brown sugar. Add nutmeg.
“War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!”.
Canadian War Cake Icing: You’ll need these ingredients, plus a little milk. The milk was still cooling itself in the refrigerator and refused to come out for a picture at this particular moment in time. Silly milk. Go figure. … Melt the stick of butter, and place it in a large mixing bowl. A DEEP bowl would be good… just saying. …
{{model.addEditText}} Print Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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. Sift in flour and baking powder; stir until well blended.
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