Canada War Cake
Canada War Cake is a traditional, hearty dessert with rich spices and dried fruit, perfect for cozy gatherings and those seeking nostalgic, simple baked treats.
Ingredients
Instructions
- Boil all ingredients (brown sugar, hot water, raisins, lard, cinnamon, cloves, salt) for 5 minutes after they begin to bubble.
- Allow the mixture to cool, then add 3 cups of flour, 1 teaspoon of baking powder, and 1 scant teaspoon of soda dissolved in 1 tablespoon of hot water.
- Mix well and pour into loaf pans.
- Bake in a slow oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Optional: Add nutmeats if desired.
Tips & Substitutions
For a richer flavor, consider substituting half the lard with unsalted butter. You can also use dark brown sugar for a deeper taste. If you prefer a nutty crunch, add chopped walnuts or pecans. Make sure to measure the flour accurately to ensure the right texture. If you want to enhance the spice profile, feel free to increase the cinnamon or add a pinch of nutmeg.
Serving Suggestions
Serve Canada War Cake plain or with a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of tea or coffee, making it perfect for an afternoon snack. For a delightful twist, try serving it alongside a side of Russian Dill Pickles to balance the sweetness. You can also enjoy it with a smear of Jezebel Spread for a unique flavor combination.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature. It can last for up to a week. For longer storage, consider freezing slices in a freezer-safe bag. To reheat, simply thaw at room temperature and warm in the oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Canada War Cake contains roughly 1207 calories, with 9g protein, 210g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (66% of the Daily Value), calcium (49% of the Daily Value), and iron (47% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different dried fruits instead of raisins?
Absolutely! Feel free to replace raisins with other dried fruits like currants, chopped apricots, or cranberries. Just ensure that the total quantity remains the same to maintain the moisture balance in the cake.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup made from equal parts sugar and water drizzled over the slices. Alternatively, serving it with a scoop of vanilla ice cream can add moisture and enhance the overall experience.
Is there a gluten-free option for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure it contains xanthan gum or add it separately for better structure. This way, you can enjoy a gluten-free version of this delicious cake!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).