Canadian War Cake(3 Layers)
Canadian War Cake is a rich, spiced, and raisin-filled dessert with warm flavors of cinnamon, nutmeg, and allspice, perfect for hearty gatherings and those avoiding eggs.
Ingredients
Instructions
- Preheat your oven and prepare three cake pans.
- Dissolve the soda in warm water and set aside.
- In a large mixing bowl, combine brown sugar, self-rising flour, nutmeg, cinnamon, and allspice.
- Add the seedless raisins, melted butter, and the soda-water mixture to the dry ingredients.
- Mix thoroughly until all ingredients are well incorporated.
- Divide the batter evenly among the three prepared cake pans.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before stacking or serving.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or using different dried fruits like currants or cranberries. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Ensure the baking soda is fresh for the best rise. Always sift your dry ingredients for a lighter cake.
Serving Suggestions
This Canadian War Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. You could also serve it alongside Fried Vegetables for a unique contrast. For a festive touch, consider decorating with powdered sugar or a simple glaze.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Canadian War Cake(3 Layers) contains roughly 772 calories, with 9g protein, 123g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (39% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and calcium. It also contributes 11g of dietary fiber toward your daily target.
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 substitute the raisins in this recipe?
Absolutely! You can use other dried fruits like chopped apricots, figs, or cranberries. Just make sure to adjust the sweetness if your substitute is less sweet than raisins.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out wet, continue baking for an additional 5-10 minutes, checking frequently.
Is this cake suitable for freezing?
Yes, this cake freezes well. Make sure it’s completely cooled, then wrap it tightly in plastic wrap followed by aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).