Old-Fashioned War-Time Cake
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While some vintage recipes are best left in the past (savory Jello salad, anyone?), others are timeless treasures worth revisiting. This War-Time Cake is one of those enduring classics. Born out of necessity during times of rationing, it’s an ingenious dessert made without eggs or milk—ingredients that were once scarce. Given recent shortages, this cake feels more relevant than ever. And once you taste it, you’ll understand why it deserves a place at the table!
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Ingredients
| Ingredient | Amount |
|---|---|
| Brown sugar | 2 cups |
| Water | 2 cups |
| Raisins | 1 ½ cups |
| Butter (unsalted) | 1 cup (2 sticks) |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | ½ teaspoon |
| Allspice | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a small saucepan, combine water, brown sugar, raisins, and butter. Bring the mixture to a boil, then reduce to low and simmer for 5 minutes. Remove from heat and let cool.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and spices.
- Pour the cooled raisin mixture into the dry ingredients and gently mix until just combined.
- Transfer the batter to the prepared baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Enjoy this simple, resourceful, and absolutely delicious dessert!
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