In honor of Veteran’s day try a Wartime Cake. Born from rationing and still delicious today, this cake is moist, spiced, and made without eggs, milk, or butter.
1 cup raisins
1 cup water
½ cup brown sugar (white sugar or stevia that measures like
sugar)
¼ cup vegetable shortening or oil
1 tsp cinnamon
½ tsp ground cloves (optional)
½ tsp salt
1½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
Optional: chopped nuts or grated apple
Instructions:
Boil the base: In a saucepan, combine raisins, water,
sugar, shortening/oil, cinnamon, cloves, and salt. Bring to a boil and simmer
for 5 minutes. Let cool to room temperature.
Preheat oven to 350°F (175°C). Grease a loaf pan or small cake tin.
Mix dry ingredients:
In a bowl, sift together flour, baking soda, and baking powder. Stir the dry ingredients into the cooled
raisin mixture until just combined. Add nuts or apple if using.
Pour into prepared pan and bake for 30–40 minutes, or until a toothpick comes out clean. Let cool before slicing. It’s nice plain or with a dusting of powdered sugar.
This cake was popular during WWII and the Great Depression. Although ingredients were scarce, creativity was still abundant.
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