1917 War Cake Food

WORLD WAR I CAKE 1914-1918

Steps:

• In a medium size saucepan, mix the sugar, water, cinnamon, cloves, salt, shortening and raisins. Boil over medium heat 5 minutes. Set the saucepan away from the stove and let the mixture cool off for 50 minutes or so. Place the saucepan in the the large mixing bowl filled with ice to cool the mixture off quickly.
• Heat the oven up to 350F. Grease a baking dish (tube pan or sheet pan). Add the flour, baking powder and baking soda to the liquid mixture. Stir well. Pour the batter into the baking dish and bake for 1 hour in a tube pan or 30 minutes in a sheet pan. Do not open the oven for the first 20 minutes of baking. Check on the cake doneness with a knife or a toothpick (if it comes out clean, the cake is ready). Let the baked cake sit in the pan for at least 15 minutes before slicing. Sprinkle the cake top with the powdered sugar mixed with the ground cinnamon, if desired.

MARITIME WAR CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans.
• Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool.
• Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

WW2 WAR CAKE

Steps:

• Place the brown sugar, water, raisins.
• oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
• Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
• While the mixture is cooling, preheat t he oven to 350F.
• Grease and flour an 8x4-inch baking pan.
• Sift together the flour, salt, baking powder, and baking soda.
• Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
• Stir in the walnuts.
• Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
• Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
• Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
• Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.

FIRST WORLD WAR TRENCH CAKE RECIPE - (3.9/5)

Steps:

• Grease a cake tin. Rub margarine into the flour in a basin. Add the dry ingredients. Mix well. Add the soda dissolved in vinegar and milk. Beat well. Turn into the tin. Bake in a moderate oven for about two hours.

WAR CAKE

Steps:

• Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.
• Preheat oven to 350 degrees. Grease a 10-inch tube pan. Stir together flour and baking soda. Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Cool 5 minutes in pan, then invert onto a wire rack to cool completely.

1917 WAR CAKE

Steps:

• Preheat oven to 325°F
• Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco.
• When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir.
• Pour into greased tube pan. Bake for 1 hour at 325°F.

GRANDMA ADELINE'S 1940'S WAR CAKE

Steps:

• Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.

CIVIL WAR CAKE

Steps:

• Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
• Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
• Dissolve soda in 2 teas.
• of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
• Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
• at 350 degrees.
• It may also be cooked in a tube pan.
• Serve with whipped cream or caramel frosting.
• Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
• Cook 6 min.
• stirring often.
• Cool to lukewarm and stir in 3 Tbsp.
• of butter.
• Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
• Stir in 1 teas.
• vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.

WAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
• Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .

BOILED RAISIN CAKE (CANADIAN WAR CAKE)

Steps:

• Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
• Place on high heat and bring to a boil.
• Lower heat and simmer for 6 minutes.
• Remove from heat and turn raisin mixture into a large bowl.
• Let stand at room temperature for 30 minutes.
• Meanwhile, combine flour, salt, and baking soda and mix gently.
• Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
• Turn batter into a well greased 10 ¼" x 3 5/8" x 2 5/8" loaf pan.
• Bake at 350 degrees Fahrenheit for 1 hour.
• Allow cake to cool in pan for 10 minutes.
• Remove from loaf pan and allow to cool completely on wire rack.
• Let cake ripen for at least one day before slicing.