Today, November 11th, we pause to remember the sacrifices and achievements of those who served our country in times of war and conflict, and in peacekeeping missions around the world.
In today's blog, we are sharing a recipe for War Cake, also known as Boiled Raisin Cake. During the war, homemakers used what rations they had to make this milk and egg-free cake for their families. Using fragrant spices and raisins as the base, ingredients are boiled and added to flour and baked.
War cakes were often consumed at home, but also sent in care packages and shipped overseas to loved ones serving in the war.
Enjoyed iced or plain with a hot beverage, this hearty and tasty treat is sure to please your loved ones and maybe even help to reminisce and share stories of the past.
War Cake/Boiled Raisin Cake
Adapted from Tunes & Wooden Spoons (found here or on her Facebook page)
2 cups brown sugar
2 cups black tea
4 T. shortening
1 tsp. cloves
2 tsp. cinnamon
1 tsp. vanilla
½ tsp. salt
1 pkg Lexia sticky raisins (or 2 cups)*
2 ½ cups flour
2 tsp. baking soda
In a 2 quart saucepan, place the base ingredients and bring to a boil and simmer for 5 minutes. Place the pot in a sink of very cold water for about 15 minutes to rush the cooling – or set aside until just warm or at room temperature.
In a bowl place the flour and baking soda. Mix well and add to raisin mixture. Pour into a greased or parchment-lined tube pan (or Bundt pan, or loaf pans).
Bake at 250 degrees for about 15 minutes, and then increase the heat to 300 degrees and bake for a further 55 minutes.
Remove from the oven and place it on a cooling rack. Leave in pan for about 15 minutes and then remove the cake from the pan.
Wrap in plastic wrap and store in an air-tight container. Lasts in the fridge for a couple of weeks, and also freezes well.
*Lexia Raisins are sold at the Bulk Food Store and are the “sticky raisins” – if you don’t have those – regular raisins will do.
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