1917 War Cake Recipes

CANADIAN WAR CAKE

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.

1917 WAR CAKE

Steps:

• Preheat oven to 325°F
• Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco.
• When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir.
• Pour into greased tube pan. Bake for 1 hour at 325°F.

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.

WW2 WAR CAKE

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.

1917 WAR CAKE

Steps:

• 1. Put corn syrup,cold water, salt, cloves and nutmeg in saucepan and cook for 3 minutes till it reaches a boil.
• 2. Add oil and when cool add soda dissolved in a little hot water in a bowl.
• 3. Mix flour and baking powder and add to ingredients. Stir well.
• 4. Pour into greased tube pan or 13x9" pan and bake for one hour at 325 degrees. Check for doneness till its golden brown.