Canadian War Cake (WW I)
A recipe for this cake was originally published in 1918 in a community cookbook during World War I when rationing made eggs and butter scarce, according to Ian Mosby, a Canadian food historian.
- 2 cups seedless raisins
- 1/3 cup butter
- 1 cup brown sugar, well packed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup hot water
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup orange juice
- 1 teaspoon vanilla
- 2 c. light brown sugar
- 1 c. white sugar
- 1 stick margarine
- 1 tsp. vanilla
- 3/4 c. milk
Adapted from acakebakesinbrooklyn.com
Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan.
Combine raisins, butter, brown sugar, spices and water in a heavy saucepan. Place on high heat and bring to a boil.
Lower heat and simmer for 6 minutes.
Remove from heat and transfer raisin mixture into a large bowl.
Let stand at room temperature for 30 minutes.
Meanwhile combine flour, salt and baking soda and mix gently.
When the raisin mixture cools, add the dry ingredients, orange juice and vanilla.
Bake for 50 to 60 minutes. Allow cake to cool in pan for 10 minutes then remove from pan to cool completely on wire rack.
Let cake sit at least one day before slicing.
Bring all ingredients to boil until forms a soft ball and remove
Beat with mixer until it
is thick enough to spread.