Contributor: |
Contributor: Susan Curtis
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 2 C. Brown sugar
2 C. Hot water
4 T. Butter
1 t. Each of nutmeg, allspice, cinnamon
1/2 Large box of raisins
1 t. Soda
4 C. Flour
1 C. English walnuts
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Directions: |
Directions:Mix raisins and hot water and cook 5 minutes.
Add butter and let stand until completely cooled.
Then add dry ingredients.
Grease and flour 2 - 9 inch pans.
Divide batter between pans.
Bake at 350º for 25 to 30 minutes (until toothpick comes out clean)
Pace pans on a wire rack to cool for 10 minutes. Run the edge of the knife around the pan.
Flip the layers out of pan with a wire rack on top.
Let layers completely cool before icing. (Icing on next page.) |
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Cake Icing |
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Ingredients: |
Ingredients: 2 C. Brown sugar
1 C. White sugar
1/4 C. Milk
1 t. Vanilla
English walnuts halved
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Directions: |
Directions:Bring milk to a boil. Try a little in cold water to see if it forms a soft ball.
Add vanilla and beat until it makes a cream that could be spread on cake.
Place the walnuts on the top and sides while the icing is still warm.
You can make this cake a week before Christmas. |
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Personal
Notes: |
Personal
Notes: I have the original recipe in Grandma Smith's handwriting. I loved staying with her for a week in the summers. Mom was always afraid to go down in the spring cellar. She would send me down there to get the canned vegetables. One of my first memories of their place in Alpine was watching Grandma use a wringer washer.
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This recipe for Grandma Smith's Canadian War Cake, by 