When I bit into a slice of this cake, I could almost hear Vera Lynn singing! The cake was moist, and somewhat chewy. I used two medium loaf pans, but the batter didn't fill the pans sufficently. I think two small pans would have worked better. I enjoyed this taste of the past. Thanks for sharing your mother's recipe, MarieAlice!
this is one of my favorites and is the only type of cake that i will eat.my mother used to make this when i was a little boy.it was so good! moist and sweet and doesnt need frosting. she used to bake it in one of those 9 in round locking baking pans.dont remember what they call them.she let it sit for 3 days covered at room temp.the longer it sat the more moist it would become.she just never used the walnuts.YUMMY!! thankyou so much for posting this recipe :) you dont know how long it took for me to find this.
This cake was used for History Day competition. We won at districts and state and it is headed to Nationals. It is part of an exhibit about Women on the Home Front. Thank you for posting. It is delicious
This is a great all-purpose spice cake. I have replaced the nuts for raisins (sometimes soaked in rum), pumpkin for some of the water and other odd experiments. Always a crowd pleaser. Great for fall.
I havent had this cake since I was a little girl! I'm so happy to find the recipe again! Taste is wonderful and its so easy to make.