War Cake
War Cake is a traditional, hearty dessert known for its rich molasses and spiced flavors. Its dense, moist texture makes it perfect for those who enjoy bold, warming tastes. Ideal for holiday gatherings or cozy afternoons, it combines simple ingredients into a nostalgic treat.
Ingredients
Instructions
- Place the brown sugar, water, molasses, salt, and shortening in a saucepan.
- Bring the mixture to a rapid boil.
- Cool the mixture slightly, then sift together the flour, baking powder, and mixed spices.
- Add the sifted dry ingredients to the cooled syrup mixture and mix well.
- Stir in the candied peel.
- Pour the batter into a greased pan.
- Bake in a preheated 350°F (175°C) oven for 45 to 60 minutes until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the molasses with honey. If you want a spicier cake, increase the mixed spices by 1/2 teaspoon. Ensure to sift the dry ingredients well to avoid lumps. If you don't have shortening, butter can work as a substitute, but it will alter the texture slightly. This cake can be enjoyed plain or with a light glaze.
Serving Suggestions
War Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a balanced meal, serve it alongside Marinated Vegetables or as a sweet finish after Oven Barbecued Chicken. It also makes an excellent dessert at gatherings.
Storage & Reheating
Store any leftover War Cake in an airtight container at room temperature for up to five days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to two weeks. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of War Cake contains roughly 357 calories, with 0g protein, 75g carbohydrates, and 8g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1132mg per serving (49% 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 all-purpose flour instead of regular flour?
Yes, all-purpose flour can be used as a substitute without any adjustments needed. It will work similarly in this recipe, providing the right structure and texture for the cake.
How can I make this cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. This will allow you to enjoy the cake while accommodating dietary restrictions.
Can I add nuts or dried fruits to the batter?
Absolutely! Adding nuts or dried fruits can enhance the flavor and texture of the War Cake. Just be sure to chop them into small pieces and fold them into the batter gently to maintain the cake's structure.
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).