Cherry Nut Cake Question

[P3_Orion_EWO]

Can anybody tell me for certain what kind of nuts were in the old MRE cherry nut cake (we called it "Ranger Cake")? I have the original recipe, courtesy of the US Army Natick Labs, and intend to try to make a batch. The problem is that the recipe is kind of a general recipe for all the various MRE cakes that includes the variations (chocolate, pineapple nut, fruit, cherry, etc.) as an addedum. For "nuts" the recipe indicates that either pecans or almonds can be used. Which was actually used in the cherry nut cake? From memory, I thought it was pecans, but I'm just not sure. I haven't had one in over ten years! Can anybody tell me for sure what kind of nuts were in the cherry nut cake? If I am successful in recreating the old cherry nut cake I'll post the recipe in a useable form (the original specifies percentage of a total for ingredients and requires conversion into useful measures) here.

[Richard w.]

I remember pecans, but I can't guarantee it.

Member "Mreheater72" posted some nice pictures of one and they certainly look like pecans in the photos:

viewtopic.php?f=10&t=4436&p=33489&hilit ... ake#p33489

[mreheater72]

Also the ingredients list at the original packagings only say "NUTS" , sorry. I guess there are different nuts in the cake







Is is possible to post the recipe, I´m very interested for ...

So long mreheater72

[cavguy]

I searched for the federal specifications MIL-C-44071 is the one for the nut cakes! You are lucky they had a copy because it is not online. Please let us know how it turns out when you make them! My favorite was the cherry and chocolate.

[P3_Orion_EWO]

Like I said in my previous posting, the recipe for the cherry nut cake is included in the recipe for all MRE cakes of that period. The recipe is in two parts, the first part being for the basic cake batter and the second part being for the variation (cherry nut, fruit, pineapple nut, chocolate, etc.). The variation recipe section merely specifies a certain proportion of "nuts". In another part of the specification, "nuts" are defined as either shelled almonds or pecans. I think I remember pecans, but I haven't had one of these things in at least ten years so can't remember for sure. I want to make sure that I get it right because this is an expensive recipe to cook up and one of the ingredients, emulsified or high-ratio shortening (this is a special type of shortening used by professional bakers for which there is no substitute) had to be purchased on-line. The original recipe specifies ingredients as percentages of a total. Using my limited math skills, I think that I have managed to convert the cherry nut cake recipe into something that will yield about a pound of batter with all other ingredients in proportion to that. Literally, in the recipe you have to make the batter up first, and then based upon the amount of batter you have to figure out how much flavoring, nuts, and cherries to add. I'm not quite sure how this is going to turn out, but it does work out I'll post my converted recipe. I'll also try to figure out how to turn the recipe sheets from the Natick Labs into a PDF and post them here too.

[PanzerDivision666]

Can you find recipes for: Beans W/ Tomato Sauce, Pork W/ Rice In BBQ Sauce, or Ham And Chicken Loaf?

[P3_Orion_EWO]

Hopefully I won't kill the golden goose by doing this, but try sending a very nice e-mail requesting the standard recipe for these things from nati-amsrd-nsc-ad-b@conus.army.mil. Good luck.

[LogDayFreshHots]

Just wondering how the Cherry Nut Cake turned out? You might be able to ask a local pastry shop or mom-pop bakery if they can decypher the recipe. I once took the ingredients for the MCI pound cake to a local baker. She was not only nice enough to figure it all out for me in relation to the amount of batter needed for a MCI Pound Cake can, but she even made a batch of batter and send me home with it! I was so excited I spent the rest of the day making MCI pound cakes in the oven! Could seal the cans so I just poured the batter into a couple cans at a time, put a foil-wrapped brick on top to keep the batter sealed in and after about 20 minutes at 350 I no longer sensed a disturbance in the force!

I didn't get the impression the cakes had pecans or almonds. Every nut cake I looked at - yeah, they actually lasted just long enough for me to look at... miracles do happen! - seemed to have chopped walnuts in them.

I have read a lot of mil-specs and one thing they all tend to have is a option to substitute a similar item provided it meets the acceptance of the contracting authority or is on a pre-approved list of acceptible substitutes. I've seen mil-spec for various foods and the quality control standards are second-to-none. Many have listed what the contracting authority originally wants included in the final product but also include a list or what may be substituted provided it meets either the same standards or is within an acceptable range. Sometimes a 'test' batch including a substitute has to be submitted for approval with a separate sample of the substitute ingredient set aside for T&E alone. Usually a list of substituted ingredients/ components also includes a list of the authorized suppliers who have already received approval to supply those items as well as, including the acceptable standards for those items.

The ingredients says 'nuts' and the recipe lists pecans or almonds. But from what I remember it always seemed like chopped walnuts? The 'nuts' could also be according to the flavor of cake being made. I would think a nut that is less oily would be standard so as to help prevent them going rancid during long-term storage.

I guess this means I'm gonna have to sacrifice my one and only Cherry Nut Cake for the better good of the 'island'.

DANG IT! DANG IT! DANG IT!

[P3_Orion_EWO]

I haven't tried the recipe yet. I have it broken down into what I think will make about two pounds of batter. I'm going to go with pecans because that's what I seem to remember. The only thing holding me back right now is I need to find an inexpensive digital kitchen scale that can measure in fractions of a gram. Once this has been found, all I need to do is find the time to do it...

[mreheater72]

I'll also try to figure out how to turn the recipe sheets from the Natick Labs into a PDF and post them here too.

P3_Orion_EWO, have you tried it, I´m curious ?