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Bake at 350 degrees Fahrenheit for 1 hour. Allow cake to cool in pan for 10 minutes. Remove from loaf pan and allow to cool completely on wire rack. Let cake ripen for at least one day before slicing. “This is called War Cake because it was made in Canada during WW2 and was shipped out to the troops serving overseas.
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.
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. …
A recipe for this cake was originally published in 1918 in a community cookbook during World War I when rationing made eggs and butter scarce, according to Ian Mosby, a Canadian food historian. Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan.
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