So, you might ask yourself as I did, how did this cake get the name “WAR CAKE”. I asked my mom the same thing and she explained, “This cake is called War Cake because there are no eggs, butter, or milk among the ingredients, items often in short supply during war time.”
This recipe has been handed down through a few generations. War Cake is nothing fancy but what a delicious moist loaf it is. It goes amazing with a pat of butter and a cup of tea.
The combination of walnuts and raisins really set this loaf apart and give it a great contrast. The spice mixture adds a great dimension as well. This loaf really is super easy. Toss in the ingredients and throw it in a pan. For this loaf I tend to use a bigger pan like a bundt pan to avoid the center from drying out.
- 1 lb. Raisins
- 2 Cups Boiling Water
- 1 Tbsp. Baking Soda
- 1/2 Cup Shortening
- 1 Cup Cold water
- 4 Cup Flour
- 2 Cup Sugar
- 1 Tsp . Salt
- 1/2 Tsp. Cloves
- 2 Tsp . Cinnamon
- 1 Tsp . Nutmeg
- 1 Cup Walnuts, chopped
- Simmer the raisins and the boiling water for 15 minutes.
- Add the rest of the ingredients.
- Bake in a bundt pan, at 325 degrees, for about 1 hour, or until well browned.
- Let Cool, before slicing
Zesty Tip: With this cake to ensure it did not stick, I used both parchment paper in the bottom of the pan and I added shortening to the middle of the bundt pan.
- The new zestycook design will be released on Monday
- The E-Book will be launched late next week as well.
- I will be catering a party for 14 tonight so I will have lots of fun recipes to share with you. I will do a cater week in the near future and talk about the whole process.
Have a great Friday and a nice weekend.