1917 War Cake
War Cake is a historic, no-yeast, spice-laden dessert that emerged during wartime shortages. Its rich flavors of cinnamon, nutmeg, and cloves make it a comforting treat suited for those interested in traditional, resourceful baking. Perfect for nostalgic baking sessions or times of limited ingredients.
Ingredients
Instructions
- Put corn syrup, cold water, salt, ground cloves, cinnamon, and nutmeg into a saucepan and cook for 3 minutes.
- After it comes to a boil, add the Crisco and stir until melted.
- Allow the mixture to cool slightly, then add the baking soda dissolved in a little hot water and stir well.
- Add the flour and baking powder to the mixture and stir until well combined.
- Pour into a greased baking pan and bake at 350°F (175°C) for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more complex flavor, consider adding a handful of raisins or chopped nuts to the batter. If you don't have Crisco, unsalted butter can be used as a substitute, though it may alter the texture slightly. Ensure the spices are fresh for the best taste; ground spices lose potency over time. This cake is quite versatile and can be enjoyed with a dusting of powdered sugar or a simple glaze.
Serving Suggestions
Serve War Cake as a delightful dessert alongside a cup of tea or coffee. It pairs beautifully with Strawberry Jelly With Less Sugar for a sweet contrast. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. This cake is also great for gatherings or potlucks, where it can be easily sliced and shared.
Storage & Reheating
Store leftover War Cake in an airtight container at room temperature for up to five days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to two weeks. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 1917 War Cake contains roughly 230 calories, with 6g protein, 48g carbohydrates, and 1g fat. It is a good source of iron (18% of the Daily Value), protein (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can experiment with whole wheat flour for a heartier texture, though it may make the cake denser. If you're looking for gluten-free options, a gluten-free all-purpose flour blend can also work well, but check the packaging for any additional binding agents needed.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking, as ovens can vary in temperature.
Can I add additional spices to War Cake?
Absolutely! Feel free to add spices like ginger or allspice for an extra layer of flavor. Just be mindful of the quantities to keep the balance of flavors. A pinch of vanilla extract can also enhance the overall taste without overpowering the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).