War Cake(World War Ii)
War Cake is a simple, nostalgic dessert with rich flavors of cinnamon and cloves, perfect for wartime baking or when ingredients are limited, offering comfort and tradition.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8 x 4-inch loaf pan or an 8-inch square baking pan.
- In a saucepan, combine brown sugar, water, raisins, butter, cinnamon, and cloves. Bring to a boil, then simmer for a few minutes.
- Allow the mixture to cool slightly.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- Stir the cooled raisin mixture into the dry ingredients until well combined.
- Fold in the chopped nuts.
- Pour the batter into the prepared pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Tips & Substitutions
For added flavor, consider substituting half of the raisins with dried cranberries or chopped dates. If you're looking for a healthier option, you can use whole wheat flour instead of all-purpose flour. To enhance the spices, feel free to increase the cinnamon or add a pinch of nutmeg. Make sure not to overmix the batter to keep the cake tender.
Serving Suggestions
This War Cake is delightful on its own or served with a dollop of whipped cream. Pair it with a cup of tea or coffee for a cozy afternoon treat. It also complements well with a scoop of vanilla ice cream. For a festive twist, serve it alongside Aunt Coleen's Delicious Cornbread for a hearty dessert table.
Storage & Reheating
Store any 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 freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of War Cake(World War Ii) contains roughly 296 calories, with 5g protein, 68g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value), calcium (15% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1746mg per serving (76% 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 other dried fruits instead of raisins?
Absolutely! You can substitute raisins with dried apricots, cherries, or cranberries. Each fruit will impart its unique flavor to the cake, making it a versatile recipe. Just ensure that the total amount of dried fruit remains around one cup for the best texture.
Is it possible to make this cake vegan?
Yes, you can easily adapt this recipe to be vegan by replacing the butter with a plant-based alternative, such as coconut oil or vegan margarine. Additionally, ensure that the sugar you use is vegan-friendly, as some sugar is processed with bone char.
How can I tell when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).