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Wednesday, October 17, 2012

DISCOVERING FATHER'S FAVORITE

Today’s post is part of the Christian Writer’s Blog Chain. The theme for October is "discover." Please click on the links to the right to read what my friends have to say about discover.


Today is Dad’s birthday. He’s no longer with us on this world but I’m thinking his mother might have made him a celestial War Cake for his birthday in the heavenly kitchen—you know that cake that’s so rich you need a swig of milk right in the middle of the first forkful?


Recently I was digging through Mom’s recipe file. Sprinkled amid the frayed-edged index cards were bits of notepads and scraps of ruled paper with hand-written recipes in slanted cursive, the blue ink faded by time and flour.

In their midst I discovered my father’s mother’s recipe for War Cake with Buttermilk Frosting. I made it once for my dad, the year before he died. I’d never made it before—or since. It’s a shame because it’s just that delicious.

So I’ll share it with you at the end of this post. I hope you’ll make it and enjoy it as much as I did and Dad did. It’s a Shartz family heirloom. Maybe it’ll become one of your family’s heirlooms, too.
 

PRAYER: Heavenly Father, thank you for family heirlooms. Thank you for making us a part of your eternal family. Thank you for sharing with us the greatest family heirloom of all—salvation through Jesus. Help us find ways to share your family heirloom with others. Amen.

WHAT ABOUT YOU? What’s the super, uber best heirloom in your family recipe box?

 

Grandma Shartz’ War Cake with Buttermilk Icing

Cake

1 box of raisins stewed in 2 cups water until liquid is half gone. Remove from stove and add, mixing thoroughly:

1 cup cold water
½ cup shortening
2 cups sugar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 tablespoon baking soda
4 cups flour
1 teaspoon salt
1 teaspoon nutmeg

Pour into angel food pan. Bake 45 minutes at 375. Cool a few minutes and turn out onto plate.

Icing:
Boil the following together on low heat until it reaches "soft ball" stage (drizzle a small amount into cold water. If it forms a soft ball when squished between your fingers under water, it is at the right stage. If not, cook a bit longer). Cool 10 minutes and pour over the cake. Eat warm or cool.

 

 

5 comments:

chris said...

My mouth is watering just reading this post about the war cake!

I can't think of a family recipe... I guess we're still in "discovery" mode for that one :-)

Pam B. said...

One thing I can do for my father-in-law is make homemade cinnamon rolls for him. I make some with raisins and some with sliced almonds. I bake up a couple 3 x 9 pans and then individually wrap each roll and then they go into his freezer so that he can pull them out as he wants. This gift always goes over very well.

Your recipe does sound really good.

Pam B. said...

P.S. Do you know why it is called "War" Cake?

Terrie Thorpe said...

Tasty post Carol!! I discovered a family recipe book from the twenties and thirties at a thrift store. Lots of desert recipes- haven't tried any yet, but they sure sound yummy! Peace and blessings

From Carols Quill said...

@ Chris - it's time you created some family recipes. I recall a video post concerning eggs I once saw on your site...

@ Pam - oh, yum! It's breakfast time here in Cabo and I'm sitting in the resort coffee shop with the pastry assortment hanging over my shoulder...

@ Terrie - old recipe books! What a treasure. Have fun with that!