1917 War Cake
Transport yourself to the resourceful kitchen of the early 20th century with the timeless 1917 War Cake, a historical dessert born of ingenuity during World War I. This moist, spiced cake is made without eggs, milk, or butter—perfectly embodying the era's spirit of rationing. Bursting with the sweetness of raisins and the warming flavors of cinnamon and cloves, the batter is brought together with a unique touch of vinegar, which reacts with baking soda for an irresistibly light texture. With just 10 minutes of prep and a single saucepan for the wet ingredients, it’s not only a nod to culinary history but also a wonderfully simple recipe for modern bakers. Perfectly suited to be enjoyed plain or lightly dusted with powdered sugar, this pantry-friendly cake is an ideal treat for history buffs, frugal cooks, or anyone craving an old-fashioned slice of nostalgia.
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Recipe Information
Ingredients
- 2 cups raisins
- 2 cups water
- 1 cup brown sugar
- 1 tablespoon shortening
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan.
In a medium-sized saucepan, combine the raisins, water, brown sugar, shortening, cinnamon, and ground cloves.
Place the saucepan over medium heat and stir occasionally. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt.
Once the raisin mixture has cooled, gradually add it to the flour mixture, stirring until fully combined.
Mix in the vinegar, which will react with the baking soda to create a light texture.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve plain, or with a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 707.8 g | 257% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 446.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
