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War Cake
This old recipe was developed around 1918 during World War I to compensate for shortages of milk, butter, and eggs-- its milkless, butterless and eggless. What a treat for someone allergic to dairy products or eggs! And one of the best parts of this dark, heavy cake is that you mix it all in one pan--no fuss and hardly anything to wash.
2 C. brown sugar
2 C. hot water
2 teasp. shortening
1/2 to 3/4 C. raisins
1 teaspoon each of salt, cinnamon, and cloves
3 C. flour
1 teasp. baking soda, dissolved in hot water, Couple of teaspoons hot water for dissolving baking soda
Mix brown sugar, 2 cups of hot water, and shortening in a medium-size saucepan. Add raisins and salt, cinnamon, and cloves. Mix and boil for 5 minutes after it first bubbles. Remove from stove. Let cool completely (very important!)
After cooling, add flour and baking soda. Mix well. Pour into a greased tube pan and bake for 1 hour at 350 to 375 degrees.
Recipe from Heloise Hints for All Occasions
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Feb 16, 2009 | 11:27 AM PST
I copied the recipe and will try it.... Bill Mitchell |
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Feb 16, 2009 | 11:37 AM PST
I too will give it a try. |
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Feb 16, 2009 | 12:18 PM PST
im going to make this at work with my residents thank you so much |
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Feb 16, 2009 | 1:57 PM PST
What's a tube pan? Oh...nevermind, I remember. :) Last edited by bayou on February 17th at 8:33 AM. |
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