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Treva (Nowlan)Forsythe's War Cake Recipe

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This recipe for Treva (Nowlan)Forsythe's War Cake, by , is from The Jardine/Nowlan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Don Forsythe

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening
2 c. brown sugar
2 c. boiling water
1 tsp. each of ground cloves, cinnamon, and nutmeg
1 tsp. salt
2 lbs. seeded raisins (Lexia raisins)
1 lb. Thompson raisins

Directions:
Directions:
Mix all ingredients together in a large pot and boil for 5 minutes. Let cool. Add 1 tsp. baking soda that has been mixed with 1 T. of water. Stir in 3 c. flour. Line two loaf pans with greased parchment paper or greased tin foil. Pour mixture evenly into pans. Bake at 300 for approximately 2 hours. I rotate the pans every 30 minutes to ensure even cooking. After 1 hour I loosely cover the pans with tin foil to avoid any burning on the top. Cool in pans on a wire racks. Remove from pans and remove parchment paper or tin foil. Making sure that they are completely cool, I place them in a sealed plastic container. Best made well ahead of time as with a fruit cake they get better with age.

Personal Notes:
Personal Notes:
This is my mom's recipe and whenever I make it and smell it baking it brings back great memories. A war cake originated during WW II when people could not get all the fruit needed for a fruit cake so they had to adapt. To me it is much better than fruit cake, so moist and flavorful.

 

 

 

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