World War 1 Cake Food
WORLD WAR I CAKE 1914-1918
Light and full of raisins, this simple cake is big on flavor!
Provided by Ana
Categories Desserts And Sweets
Time 1h30m
Yield 12 Servings
Number Of Ingredients 11
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.
WORLD WAR 1 CAKE
This is an old recipe that has been passed down from generations past, and is so good. I hadn't heard of it for a few years, ahd then here it was, sent to me by my niece. I had to share it with you.
Provided by Chef mariajane
Categories Dessert
Time 1h30m
Yield 4 loaves
Number Of Ingredients 13
Steps:
- In the evening, mix together the first 9 ingredients in a large pot. Bring 4 cups water to a boiling point. Pour hot water over mixture and boil for 5 minutes. Let stand overnight to cool.
- Next morning, sift together twice the flour and baking soda, and stir into cold mixture. Add currants and cherries. Pour into 4 loaf pans, and bake at 325F for about 1 1/2 hours.
- Cool completely, then wrap in foilwrap.
Nutrition Facts : Calories 2478.7, Fat 54.4, SaturatedFat 13.5, Sodium 2398.3, Carbohydrate 492.5, Fiber 14.7, Sugar 315.3, Protein 25.9
WW2 WAR CAKE
An eggless, almost fatless, milkless cake, very aptly named - it was popular during wartime shortages. It is dense and delicious uniced. For those who yearn for a good cake, but must resist fat, this will do it.
Provided by Naomi Schoenfeld
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172.4, Fat 4.5, SaturatedFat 0.5, Sodium 137.7, Carbohydrate 32.3, Fiber 1.1, Sugar 20.1, Protein 2.2
FIRST WORLD WAR TRENCH CAKE RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 11
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.
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