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Nutrition Facts
Serving Size 1 loaves 660g Recipe makes 2 loaves)
Calories 1961
Calories from Fat 251		(12%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 10.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1202mg		50%
Potassium 1514mg		43%
Total Carbohydrate 416.4g		138%
	Dietary Fiber 8.5g	34%
	Sugars 255.2g
Protein 21.7g		43%
how is this calculated?

War Cake

Recipe #77186 | 1¼ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Tasty Tidbits
Nov 21, 2003

This is a recipe my mother gave me. It was typical of the types of cakes baked during the war when shortages and rationing was in effect. It is moist and delicious. Mother always made it at Christmas time and we thought it was a real treat. Posted in response to a request.

2 loaves (change servings and units)

Ingredients

2 cups brown sugar
1 cup water
1 cup raisins
1/4 cup vegetable shortening
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)

Directions

1
Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
2
Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
3
Preheat oven to 350 degrees F.
4
Grease and flour 2 loaf pans.
5
Sift together flour, salt, baking soda, and baking powder.
6
Add them to the cooled sugar mixture, beat well.
7
Stir in walnuts.
8
Bake for 45 minutes or toothpick comes out of center clean.
9
Cool in pans 10 minutes and then turn out on plate and cool completely.

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Featured Reviews for This Recipe

From: Nurnal

On Jun 6, 2006

This cake was used for History Day competition. We won at districts and state and it is headed to Nationals. It is part of an exhibit about Women on the Home Front. Thank you for posting. It is delicious

2 people found this review helpful

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From: truebrit

On Nov 1, 2004

When I bit into a slice of this cake, I could almost hear Vera Lynn singing! The cake was moist, and somewhat chewy. I used two medium loaf pans, but the batter didn't fill the pans sufficently. I think two small pans would have worked better. I enjoyed this taste of the past. Thanks for sharing your mother's recipe, MarieAlice!

3 people found this review helpful

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From: Chef #176746

On Nov 28, 2004

I havent had this cake since I was a little girl! I'm so happy to find the recipe again! Taste is wonderful and its so easy to make.

4 people found this review helpful

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From: ThatBrunette

On Nov 12, 2005

This is a great all-purpose spice cake. I have replaced the nuts for raisins (sometimes soaked in rum), pumpkin for some of the water and other odd experiments. Always a crowd pleaser. Great for fall.

3 people found this review helpful

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Read all 4 reviews