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Vintage War Cake

Vintage War Cake

This is a small recipe and makes a hardy delicious loaf, sturdy enough to ship to a loved one. In a 1926 cookbook, a very similar recipe is doubled and credited to a Miss Splint. It is called Economical Spice Cake. There are dozens of such recipes available under various names. Try to find one that your family has passed down. I like this recipe and usually drizzle a little glaze over the top. The summer 2023 issue of Prairies North Magazine features Travelling Pioneer Cake, a much larger recipe with a few delightful differences. Whichever recipe you choose, you will enjoy the tasty explosion of spices with your afternoon pot of tea. 

Ingredients for step one:

1 cup brown sugar

1 cup water

1 cup raisins

2 tablespoons of oil or fat

1 teaspoon ground cinnamon

1 teaspoon ground cloves

 

Ingredients for step two:

1 ½ cups flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup walnuts, chopped 

Instructions for Step One:

Place the brown sugar, water, raisins, oil, cinnamon, and cloves into a medium-sized saucepan and bring to a boil. Turn down heat and gently cook for 5 minutes. Remove from heat and let cool until lukewarm. 

Preheat the oven to 350°F.

Instructions for Step Two:

Grease and flour an 8” by 4” loaf pan.

I often use my folding silicon loaf pan. 

With a whisk, mix flour, salt, baking soda, and baking powder.

Mix the walnuts into the flour mixture and then add the cooled spice and raisin mixture. Stir until the dry ingredients are well incorporated. 

Spread the batter into the prepared loaf pan and bake for 30 to 35 minutes in the preheated oven.  

Test the center with a cake tester to be sure it is done. Quite often another 5 minutes is required. This keeps well in a tin on the counter or for weeks in the freezer.

 

 

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