War Cake Recipe

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{War-time cake recipe}

Mix in saucepan:
1 cup brown sugar
1 1/4 cups water
1/3 cup shortening (or lard)
2 cups raisins (optional, can also use nuts)
1/2 tsp nutmeg
2 tsp cinnamon 
1/2 tsp cloves

Boil for 3 minutes, let cool, then add:

1 tsp salt and 1 tsp baking soda dissolved in 2 tsp water. 

In a separate bowl combine 2 cups sifted flour with 1 tsp baking soda. 

Gradually add dry mixture to pan, until batter forms. Pour into greased bread pan and bake for 50 minutes at 325 degrees. 

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Today I started Our Mothers' War and came across a recipe for "War-time Cake". It was a recipe that worked around the restrictions of rationing, though similar cakes were created during the depression. If you use vegetable shortening and not lard, this cake is vegan, but you'd never know! 

I nixed the raisins, as plain cake is much more appealing to me, especially in loaf form (zucchini "bread", pumpkin "bread"). Though I'm sure raisins or craisins would be a great addition. 


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Holly Hollyson @ Full of Beans and Sausages said...

Did it taste good? Looks yummy, going to pin it on Pinterest. Thanks for sharing!!

Unknown said...

That looks delicious and easy enough for me to follow! I rarely bake, I'm not very good at it!

Betty2Tone said...

That's so crazy, I JUST started reading that book a couple days ago for a paper I'm writing!

Molly M. said...

How was it?

K2 said...

I really enjoyed that book. I picked it up a couple of months ago. I also recommend "Slacks and Calluses". It is a book about two school teachers that go to work in a bomber factory in California for their summer break.

Solanah said...

Holly and Molly, yes it was delicious!

K2, I love that book!

Witchcrafted Life said...

How wonderfully yummy looking! I have this book, too (it's such an excellent read), and couldn't make this recipe fast enough (subbing in GF flour) when I first encountered it (as it then becomes perfect for a celiac gal with an egg allergy like me). I've actually found a lot of WW2 recipes quite easy to adapt or use safely as is in this regard (all the more reason for me to love them! :)). I've probably made it about five times now, the last of which I swapped the raisins for dried pineapple and toasted coconut (highly recommended!).

♥ Jessica

danielle said...

It looks good! I will have to try it when I move into my new place & have my own kitchen! :)

Retro Rose said...

I so have to try this. It's even "accidentally vegan." I have made a few recipes that use baking soda and vinegar for leavening. Great find, Solanah!

Anonymous said...

You hit my heartstrings with this post...War-Time Cake served up on these spectacular dishes!

By the way, I see Jessica Cangiano from Chronically Vintage follows your blog. I also follow her blog. She is just about the sweetest blogger I have ever come across...always so endearing.

Happy Saturday!
:) Hope