CANADIAN WAR CAKE (WW I) RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan. Combine raisins, butter, brown sugar, spices and water in a heavy saucepan. Place on high heat and bring to a boil. Lower heat and simmer for 6 minutes. Remove from heat and transfer raisin mixture into a large bowl. Let stand at room temperature for 30 minutes. Meanwhile combine flour, salt and baking soda and mix gently. When the raisin mixture cools, add the dry ingredients, orange juice and vanilla. Bake for 50 to 60 minutes. Allow cake to cool in pan for 10 minutes then remove from pan to cool completely on wire rack. Let cake sit at least one day before slicing. Frosting: Bring all ingredients to boil until forms a soft ball and remove from heat. Beat with mixer until it is thick enough to spread.
WW2 WAR CAKE
An eggless, almost fatless, milkless cake, very aptly named - it was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it.
Provided by Naomi Schoenfeld
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- 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 t he oven to 350F.
- 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.
- Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
- Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Nutrition Facts : Calories 172.4, Fat 4.5, SaturatedFat 0.5, Sodium 137.7, Carbohydrate 32.3, Fiber 1.1, Sugar 20.1, Protein 2.2
MARITIME WAR CAKE
This eggless cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!
Provided by Linda S.
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans.
- Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool.
- Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 41.6 g, Fat 5.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 59.9 mg, Sugar 24.1 g
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
BOILED RAISIN CAKE (CANADIAN WAR CAKE)
This is called War Cake because it was made in Canada during WW2 and was shipped out to the troops serving overseas. My grandmother used to make this cake and let it sit for at least a week before slicing into it. But, this recipe I found in a local fundraising cookbook, calls for it sitting for only one day before slicing it up. Just as yummy as grandmas.
Provided by queenbeatrice
Categories Healthy
Time 1h30m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
- Place on high heat and bring to a boil.
- Lower heat and simmer for 6 minutes.
- Remove from heat and turn raisin mixture into a large bowl.
- Let stand at room temperature for 30 minutes.
- Meanwhile, combine flour, salt, and baking soda and mix gently.
- Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
- Turn batter into a well greased 10 ¼" x 3 5/8" x 2 5/8" loaf pan.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Allow cake to cool in pan for 10 minutes.
- Remove from loaf pan and allow to cool completely on wire rack.
- Let cake ripen for at least one day before slicing.
Nutrition Facts : Calories 322.9, Fat 6.6, SaturatedFat 4, Cholesterol 16.2, Sodium 211.4, Carbohydrate 65, Fiber 1.9, Sugar 39.5, Protein 3.6
BOILED RAISIN CAKE
Categories Cake Fruit Dessert Bake Christmas Quick & Easy Currant Orange Raisin Fall Winter Nutmeg Boil Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 14
Steps:
- Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
- Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
- Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
- *Available at chefshop.com.
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