"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

War Cake Recipe

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This recipe for War Cake, by , is from Living to Eat!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 c brown sugar
1/2 c shortening
2 c water
1 lb raisins
3 c flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Directions:
Directions:
Preheat oven to 300 degrees. Grease a 9 x 13 cake pan.
Combine brown sugar, shortening, water and raisins. Boil for 5 minutes. Remove from heat and cool. In a large bowl, combine flour, baking soda, salt, nutmeg, cinnamon and cloves. Add cooled raisin mixture and stir until combined. Pour into cake pan and bake for approximately 50 to 60 minutes.

Personal Notes:
Personal Notes:
Cakes of this nature became popular during World War II because of the rationing of white sugar, shortening and butter. Manufacturing was directed towards war efforts and imports of non-related war materials were curtailed. Therefore, women had to improvise ways to supplement their kitchen supplies. In addition to raising "victory gardens", they came up with ways to make baked goods rich and moist without using fats and that often meant using fruits instead of butter or shortening. This cake is a result of their ingenuity and is one of our favorites. Thanks to our aunt, Polly Deaton Dunn, for preserving this recipe.

 

 

 

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