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“This is the one "must have" recipe that we request each time we visit our parents. Throughout our life we were raised that this was a war recipe that our Grandma Ruby used to work with the limited rations. Recently, however, our mother has discovered links for the recipe going back to the 1800's.”
READY IN:
55mins
SERVES:
16
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml sugar
  • 236.59 ml water
  • 118.29 ml oleo
  • 4.92 ml cinnamon
  • 4.92 ml clove
  • 1.23 ml salt
  • 236.59 ml raisins
  • 118.29 ml nuts
  • 118.29 ml dates
  • you can substitute the 1 cup dates and nuts with any combination mixed nuts and dried fruit
  • 473.18 ml flour, sifted with
  • 4.92 ml baking soda
  • 4.92 ml lemon extract

Directions

  1. Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil. Set aside to cool.
  2. When lukewarm, add flour, soda and lemon extract.
  3. Bake in 9-inch square pan at 350 degrees for 45 minutes. No need to frost. Tastes better if allowed to set 24 hours.

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