War Cake

Jean Larson Steck of St. Louis was watching “The War” on PBS and remembered a certain cake recipe of her grandmother’s. Finally, Jean understood how this “War Cake” got its name – it was made without eggs, which were a scarce commodity during the time of rationing. She planned to bake it for her own children and explain its history. Lucky woman, she has the recipe written in her grandmother’s handwriting! Here is the recipe below for this spice cake, taken from the St. Louis Post-Dispatch:

War Cake

1 ½ c brown sugar packed
2 c water
3 tbsp shortening
2 c raisins
2 tsp ground cinnamon
1 tsp ground allspice
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp salt
3 c all—purpose flour
2 tsp baking soda
½ c chopped nuts (optional)
¼ c candied citrus peel (optional)

Combine sugar, water, shortening, raisins, spices and salt in a saucepan, bring to boil for 5 minutes. Remove from heat and let cool. Stir in flour and baking soda. May add optional nuts and/or peel. Transfer to a greased 9”x9” pan, bake at 325 degrees for 40 minutes or until toothpick inserted in center comes out clean.


About moonbridgebooks

Co-author of Cherry Blossoms in Twilight, a WWII Japan memoir of her mother's childhood; author of Poems That Come to Mind, for caregivers of dementia patients; Co-author/Editor of Battlefield Doc, a medic's memoir of combat duty during the Korean War; life writing enthusiast; loves history and culture (especially Japan), poetry, and cats
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