"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

World War 2 Cake Recipe

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This recipe for World War 2 Cake, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Marcia Gevelinger Bastian
Added: Friday, January 28, 2011

Category:

Ingredients:
1 cup brown sugar, 1 cup water, 1 cup raisins, 2 T. oil or margarine, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1 1/2 cups flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 cup chopped walnuts.

Directions:
Place the brown sugar, water, raisins, oil, cinnamon and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger. While the mixture is cooling, preheat the oven to 350. Grease and flour an 8x4 inch baking pan. Sift together the flour, salt, baking powder and baking soda. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth. Stir in the walnuts. Spread evenly in the baking pan and bake for 25-30 minutes or until a broomstraw inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.

Personal Notes:
An eggless, almost fatless, milkless cake was popular during wartime shortages. Grandpa Frank Bastian was in World War 2 and Grandpa Ray Gevelinger was in occupied Japan and Korea, following the war. The reference to using a broomstraw to check the cake is charming.

 

 

 

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