War Cake
War Cake
Big Raisins |
The first time I ever heard of War Cake was when dating David. His mom was making it around the holidays and it was Dec 1977. I asked why they called it war cake and his mom Edie, told me it was an easy, affordable cake with no dairy or eggs that people could send off to the men at war during war times. Edie also said the spices provide a way to preserve the cake so it will last for a while. I found more information at http://www.bcfoodhistory.ca/canadian-war-cake/ which has a very good write up about the history of war cake which agrees with Edie’s explanation.
Edie MacPherson circa 1978 |
The recipe I am sharing came from a cookbook she gave me so
I could recreate the war cake for David. She changed it a bit and I made that
version a few times but after reading a few others I noticed one with baking
powder, whilst most of the originals have 1 or 2 tsp of baking soda only depending
on the amount of flour the recipe called for. There is no cover on the
community cookbook so I cannot reference properly however Mrs. T. Butler was the
contributor and book was before 1977. Mrs Butler also used vanilla however most others I read did not, so it is
optional. The web reference below did add baking soda and baking powder. I
wanted a larger batch to fit my bunt pan so put the two recipes together and
came up with this war cake version. It turned out very good if I do say so
myself.
Stir until well combined, it does come together nicely |
War Cake Adapted from Mrs Theresa Butler and https://www.food.com/recipe/ww2-war-cake-1881
Taking bits from both recipes to make my own War Cake recipe:
Wet Ingredients
2 c large raisins,(such as giant Thompson or Flame, otherwise increase raisins another ½ cup)
2 c Brown Sugar
4 tbsp Shortening (Saw versions using oil or butter and even lard)
2 cups cold water
Boil 5 minutes then let cool. (Can put pot in sink of cold
water to help cool)
Add 1 tsp Vanilla
Dry ingredients
3 c AP Flour
1tsp Salt
1 tsp B
Powder
1 tsp B Soda
2 tsp Cinnamon
1 tsp Cloves
1 tsp Nutmeg
Mix Dry into wet until combined.
Today I poured into well greased and floured bunt pan. I have also used two
smaller bread pans also greased and floured.
Bake at 325, for 45-55 min. Or until toothpick pulls out
dry.
When the cake is semi-cool drizzle the lemon glaze. (Optional)
For the glaze: 2 cups of confectioners’ sugar, zest and juice of one lemon adding a
little extra water for the consistency to pour and melt down the sides of the
war cake.
I found the larger raisins at the Bulk Barn.
This is a great spicy coffee cake I hope you try and enjoy!
It was a great war cake! So glad mom gave you the recipe!
ReplyDeleteThank-you. Sorry for such a late reply. I didn't even believe someone would read my blog, so never looked.
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