CANADIAN WAR CAKE
Follow our easy, step-by-step, photo illustrated recipe to make this super simple cake. NO EGGS are used to make this war era cake, created pretty much out of necessity back in the day. Filled with pecans and raisins, then topped with a powdered sugar icing, this cake still is a hit around the table, even today.
Provided by Steve Gordon
Categories Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- Bring 2 cups water to a boil in a large pot.
- Add pecans.
- Add butter.
- Add ginger.
- Add cinnamon.
- Add brown sugar.
- Add nutmeg.
- Add allspice.
- Add raisins.
- Stir well, let boil for 5 minutes.
- Remove pot from heat and allow mixture to completely cool. (cooling is very important)
- Add baking soda.
- Add ½ cup water.
- Add flour, a little at a time, stirring to combine as you go. Do not overmix.
- Grease and lightly flour 2 - 9inch cake pans.
- Pour batter into pans, dividing equally between both pans.
- Bake in preheated oven, at 350 degrees for 25-35 minutes, or until done. Test with a toothpick or knife.
- Remove cake layers from oven, place on a wire rack, let cool 10 minutes.
- Run a butter knife around the inside of the pan to separate the layer from the edge of the pan.
- Turn layers out of baking pans, let cool completely before icing on the wire racks.
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
WAR CAKE
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
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
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
GRANDMA ADELINE'S 1940'S WAR CAKE
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
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
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.
WAR CAKE
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.
Provided by MarieRynr
Categories Dessert
Time 1h5m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
- Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
- Preheat oven to 350 degrees F.
- Grease and flour 2 loaf pans.
- Sift together flour, salt, baking soda, and baking powder.
- Add them to the cooled sugar mixture, beat well.
- Stir in walnuts.
- Bake for 45 minutes or toothpick comes out of center clean.
- Cool in pans 10 minutes and then turn out on plate and cool completely.
Nutrition Facts : Calories 1968.6, Fat 28, SaturatedFat 7.8, Sodium 1179.2, Carbohydrate 418.2, Fiber 8.6, Sugar 257, Protein 21.9
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