I would like a recipe for Canadian war cake. Thank you.
Dominic Miranda, Palm Harbor
A recipe for this cake was originally published in 1918 in a community cookbook during World War I when rationing made eggs and butter scarce, according to Ian Mosby, a Canadian food historian. Katherine Tapp of Oldsmar shares a recipe she got from a friend many years ago. This is an easy recipe to make but it's important to know that it should sit for a day before slicing and serving. I did slice and taste the cake (that looks more like a bread) right after it cooled because I know some of you will do that. I implore you to wait. It's much more flavorful the next day. It's full of raisins. If you only like a few, cut back the amount.
Jean Cortis of Hudson would like the Cobb salad recipe from the original Brown Derby restaurant.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.