World War 1 Cake
World War 1 Cake is a nostalgic vintage dessert known for its rich, spiced flavor profile with hints of cinnamon, nutmeg, and cloves. Its moist texture and warming spices make it a comforting treat suitable for teatime, special occasions, or whenever you crave a nostalgic, flavorful cake.
Ingredients
Instructions
- Put the corn syrup, cold water, salt, cloves, cinnamon, and nutmeg in a saucepan.
- Bring to a boil and cook for 3 minutes.
- Add the shortening to the mixture and cool.
- Dissolve the baking soda in a small amount of hot water and add to the cooled mixture.
- Add the flour and baking powder, then stir until well blended.
- Pour the batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a handful of raisins to the batter. If you don't have corn syrup, honey or agave syrup can be used as substitutes, though they will alter the sweetness slightly. Ensure to measure your flour correctly to avoid a dense cake; spoon it into the measuring cup and level it off. This cake is perfect served with a side of fruit salad dessert.
Serving Suggestions
This World War 1 Cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Consider pairing it with a cup of coffee or tea for a comforting afternoon treat. It also complements a light salad, such as Nappa Cabbage Salad, for a well-rounded meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of World War 1 Cake contains roughly 314 calories, with 6g protein, 70g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value), protein (13% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 877mg per serving (38% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may turn out denser. To maintain moisture, consider adding a little extra liquid or reducing the flour slightly. Whole wheat flour adds a nutty flavor which can complement the spices in this cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add it separately to help with the cake's structure. The baking time may need slight adjustments, so keep an eye on it as it bakes.
What can I do if my cake is too dry?
If your cake is too dry, it may be due to overbaking or too much flour. To salvage it, you can drizzle a simple syrup made of equal parts water and sugar over the cooled cake. Alternatively, serve it with a topping like butter brickle dessert or ice cream to add moisture.
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).