World War I Cake 1914 1918 Recipes

FIRST WORLD WAR TRENCH CAKE RECIPE - (3.9/5)

Steps:

• Grease a cake tin. Rub margarine into the flour in a basin. Add the dry ingredients. Mix well. Add the soda dissolved in vinegar and milk. Beat well. Turn into the tin. Bake in a moderate oven for about two hours.

WORLD WAR 1 CAKE

Steps:

• 1. A note from my mother, she sent to the newspaper. "In a long forgotten era, when I was 6 years old, first-grader at the Alexander Hamilton school in Chicago, wearing long brown stockings- (atop of the long underwear) - beginning each mroning with the "Pledge of Alliegiance" and "The Star Spangled Banner" - adhering to the phrase (thank God) of "Children should be seen and not heard" -the days of a fun evening was sitting around the big oak dining room under what is now called a Tiffany lamp with all of the family cracking and eating walnuts while the soft snow fell noiselessly to the ground..and my Mother knitted socks "for the boys in the trenches..we ate my mother's luscious "War Cake"..and here is that cake recipe."
• 2. Boil the brown sugar with the raisins, cinnamon, ground cloves, butter and water for 3 mintues and cool.
• 3. When mixture is cool add the flour, baking powder and the baking soda with the water. Mix well and bake in a greased loaf pan. 325* or 350* until sides come away from pan slightly. Prick with a toothpick for doneness. Now we all know folks use to use a piece of broom straw to do this with. Well maybe your not that old..but I remember my Grandma and Mom doing this.
• 4. Thank God times have changed to a point..were Children are not only heard, but they are seen. Things changed with my Grandmother and my Mom when my kids where born. There were times when I was kid, it would have been easier to have been brought up by Carmelite Nuns in a Monastery. It really was a Tiffany lamp. A gift from my Grandfather to the woman he loved for 56 years. The receipt was found after my grandfather had passed away.

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

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.

WORLD WAR 1 CAKE

Steps:

• In the evening, mix together the first 9 ingredients in a large pot. Bring 4 cups water to a boiling point. Pour hot water over mixture and boil for 5 minutes. Let stand overnight to cool.
• Next morning, sift together twice the flour and baking soda, and stir into cold mixture. Add currants and cherries. Pour into 4 loaf pans, and bake at 325F for about 1 1/2 hours.
• Cool completely, then wrap in foilwrap.