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Canadian War Cake, printable recipe from Taste of

Canadian War Cake

  • Author: Steve Gordon
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 - 12 slices, depending on size. 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


Follow our easy, step-by-step, photo illustrated recipe to make this super simple cake. 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.



  • 2 cups boiling Water
  • 2 cups Pecans, chopped
  • 1 stick Butter
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 2 cups Brown Sugar, packed
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Allspice
  • 1 box of Raisins (16oz)
  • 2 teaspoons Baking Soda
  • ½ cup Water
  • 3 ½ cups Flour – Self-Rising


  • 1 stick Butter
  • 1 box Powdered Sugar (16oz)
  • 3 Tablespoons Powdered Cocoa
  • Milk, as needed


  1. Bring 2 cups water to a boil in a large pot.
  2. Add pecans.
  3. Add butter.
  4. Add ginger.
  5. Add cinnamon.
  6. Add brown sugar.
  7. Add nutmeg.
  8. Add allspice.
  9. Add raisins.
  10. Stir well, let boil for 5 minutes.
  11. Remove pot from heat and allow mixture to completely cool. (cooling is very important)
  12. Add baking soda.
  13. Add ½ cup water.
  14. Add flour, a little at a time, stirring to combine as you go. Do not overmix.
  15. Grease and lightly flour 2 – 9inch cake pans.
  16. Pour batter into pans, dividing equally between both pans.
  17. Bake in preheated oven, at 350 degrees for 25-35 minutes, or until done. Test with a toothpick or knife.
  18. Remove cake layers from oven, place on a wire rack, let cool 10 minutes.
  19. Run a butter knife around the inside of the pan to separate the layer from the edge of the pan.
  20. Turn layers out of baking pans, let cool completely before icing on the wire racks.

To Make The Icing:

  1. Melt butter in microwave or on stove top.
  2. Place melted butter in a large mixing bowl.
  3. Add sugar, a little at a time, stirring carefully after each addition.
  4. Add powdered cocoa and mix well.
  5. Add a little milk, if needed, to make the icing easily spreadable.

Assemble the cake:

  1. After cake layers are cool, add icing to top of bottom layer, then top of layer, and around sides.
  2. Serve and enjoy.


There have been several versions of this cake used in McAdenville. Sometimes Crisco is used in the batter rather than butter or margarine. White granulated sugar may be used in the batter rather than brown sugar. Walnuts are sometimes used instead of pecans. Sometimes, 1 teaspoon of Cloves are used rather than the 1 teaspoon of Nutmeg. The ½ cup of water which is added near the end of the batter making, is sometimes replaced by ½ cup black coffee. Recipe submitted by Gene Moore.

Keywords: Canadian War Cake Recipe, made from scratch, egg free cake, war cake