1940'S Wartime Cake
A nostalgic wartime cake with rich raisins and warm spices, offering moist texture and comforting flavors perfect for sharing or mailing during special occasions.
Ingredients
Instructions
- In a pot, boil brown sugar, 1 1/2 cups water, vegetable shortening, raisins, nutmeg, cinnamon, and cloves for 3 minutes. Cool completely.
- Preheat oven to 325°F (160°C).
- Dissolve salt and baking soda in 2 teaspoons water.
- Add the dissolved salt and baking soda to the cooled mixture.
- Blend in the sifted flour mixed with baking powder.
- Pour the batter into a greased and floured 8-inch square pan.
- Bake for 50 minutes.
- Allow to cool, then store tightly covered for up to 1 month.
Tips & Substitutions
For a moister cake, consider adding 1/4 cup of unsweetened applesauce or substituting half the shortening with mashed bananas. If you prefer a different flavor profile, you can use mixed dried fruits instead of raisins. Be sure to sift the flour to ensure a light texture. This cake also works well with a cream cheese frosting for a richer dessert option.
Serving Suggestions
This cake is delightful served plain or with a dollop of whipped cream. For a unique twist, pair it with a side of Gretchen Smith'S Sweet Pickled Peaches to complement the spices. Enjoy it with a cup of tea or coffee for an afternoon treat. It also makes a great dessert alongside a scoop of vanilla ice cream.
Storage & Reheating
Store the cooled cake tightly covered at room temperature for up to 1 month. If you want to keep it longer, consider freezing it. Wrap the cake in plastic wrap and then in aluminum foil before placing it in an airtight container. To reheat, slice and warm individual pieces in the microwave for a few seconds or serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 1940'S Wartime Cake contains roughly 2141 calories, with 10g protein, 128g carbohydrates, and 179g fat. It is an excellent source of dietary fiber (62% of the Daily Value), calcium (50% of the Daily Value), and iron (27% of the Daily Value). Note that it is relatively high in sodium, at 2034mg per serving (88% 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 substitute the vegetable shortening with something else?
Yes, you can use unsalted butter or coconut oil as a substitute for vegetable shortening. Both will add a rich flavor to the cake. If you're looking for a vegan option, coconut oil is a great choice, as it will also maintain the cake's moisture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum, which is important for texture. This way, you can enjoy a delicious gluten-free version of this classic cake.
What spices can I add to enhance the flavor?
Feel free to experiment with additional spices like ginger or cardamom to give the cake an extra layer of flavor. A teaspoon of vanilla extract can also enhance the sweetness and aroma. Just be mindful of the overall spice balance to keep the traditional flavor profile intact.
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).