Civil War Cake Recipes

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CIVIL WAR CAKE



Civil War Cake image

Someone was looking for a cake that didn't have any milk in it. Well I found this one of my mothers. It is got to be over 67 years old. It is really good it tastes like a spice cake. Civil War Cake (or-Eggless, Butterless, Milkless Cake)

Provided by Susan Antonucci

Categories     Dessert

Time 1h23m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb raisins
2 cups water
2 cups sugar (1 white & 1 brown)
1 cup shortening
4 1/2 cups cake flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1/8 teaspoon nutmeg
1 teaspoon clove
1 cup nuts (optional)

Steps:

  • Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
  • Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
  • Dissolve soda in 2 teas.
  • of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
  • Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
  • at 350 degrees.
  • It may also be cooked in a tube pan.
  • Serve with whipped cream or caramel frosting.
  • Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
  • Cook 6 min.
  • stirring often.
  • Cool to lukewarm and stir in 3 Tbsp.
  • of butter.
  • Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
  • Stir in 1 teas.
  • vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.

Nutrition Facts : Calories 871.4, Fat 26.6, SaturatedFat 6.6, Sodium 616.1, Carbohydrate 155.8, Fiber 3.9, Sugar 83.8, Protein 8.1

GRANDMA ADELINE'S 1940'S WAR CAKE



Grandma Adeline's 1940's War Cake image

This was the recipe my grandmother made at Christmas during WWII when supplies were rationed and not available for regular types of fruitcakes. It has been passed down and still made each year. This year, it seems especially appropriate.

Provided by Food Network

Number Of Ingredients 12

1 cup white raisins
2 cups water
1/2 cup lard
1 3/4 cups white flour
1 tsp baking soda
1 tsp nutmeg
1 cup white sugar
1 tsp cinnamon
1 tsp cloves
Dash baking powder
1/2 tsp salt
1 egg

Steps:

  • Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.

WAR CAKE



War Cake image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 12 servings

Number Of Ingredients 9

1 pound raisins
2 cups packed light brown sugar
2 cups water
4 tablespoons lard or vegetable shortening
2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups unsifted all-purpose flour
2 teaspoons baking soda

Steps:

  • Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.
  • Preheat oven to 350 degrees. Grease a 10-inch tube pan. Stir together flour and baking soda. Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
  • Cool 5 minutes in pan, then invert onto a wire rack to cool completely.

MARITIME WAR CAKE



Maritime War Cake image

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

2 cups water
2 cups raisins
1 cup light molasses
1 cup white sugar
⅔ cup shortening
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon

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

WW2 WAR CAKE



WW2 War Cake image

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

1 cup brown sugar
1 cup water
1 cup raisins
2 tablespoons oil or 2 tablespoons margarine
1 teaspoon cinnamon, ground
1/2 teaspoon clove, ground
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup walnuts, chopped

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

CANADIAN WAR CAKE (WW I) RECIPE - (4.3/5)



Canadian War Cake (WW I) Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 18

Frosting:
2 cups seedless raisins
1/3 cup butter
1 cup brown sugar, well packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup hot water
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 cup orange juice
1 teaspoon vanilla
2 c. light brown sugar
1 c. white sugar
1 stick margarine
1 tsp. vanilla
3/4 c. milk

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.

WAR CAKE



War Cake image

War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!

Provided by Stephanie

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 11

1 cup packed brown sugar
1 ¼ cups water
1 cup raisins
1 cup chopped walnuts
½ cup chopped candied citron
⅓ cup shortening
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
  • Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .

Nutrition Facts : Calories 220 calories, Carbohydrate 35.7 g, Fat 8.3 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 224.1 mg, Sugar 16.9 g

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