War Cake Recipe - Allrecipes.com
War Cake Recipe

War Cake

Recipe by  

"War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!"

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Ingredients Edit and Save

Original recipe makes 1 -9-x13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 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.
  3. Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
  4. 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. .
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

THis recipe dates back to WW1Very good and keeps well

 
Most Helpful Critical Review
Mar 01, 2011

Not very good. It was VERY thick batter and it came out very dense and dry. The raisins tasted burnt too. The cake wasn't but the raisins tasted burnt anyway. I won't make it again.

 

12 Ratings

Aug 25, 2006

My grandma makes this with a little variation. It's made in a bundt cake pan minus the candied citron and then cooled and covered in a melted Hershey's bar. It's wonderful! Keeps well too!

 
Mar 16, 2010

I have been looking for this recipe for over 50 years! My mom used tomake this for us all the time as we were very poor and couldn't afford real cakes and desserts so we got War Cake . I LOVE IT!!! Thank you very much. Pati

 
Nov 13, 2009

i loved this recipe... both my daughter and my mom are highly allergic to milk and milk bi-products this was the first time in 20 years my mom was able to have cake! I made a few minor changes though...trippled the cinnamon so i used 1.5 tps and we dont eat raisins or nuts...so instead i added a cup of apple sauce....it was really good and i will certainly use this recipe again thanks a lot stephanie!!!!!!

 
Aug 05, 2011

The ingredients used in War Cake were used because they were easy to find during the depression... therefor no candied citron! It's delicious and moist and flavorful with just the true War Cake ingredients.

 
Jul 06, 2010

I made this for a BBQ and everyone loved it. The kids wanted this cake instead of the box cake I made with all of the sweet frosting. Thanks for a great recipe and a definite keeper!

 
Feb 21, 2013

Minor changes: I doubled the cinnamon and left out the nutmeg. I used 2.5 cups total of dried cranberries and almonds instead of the other fruit/nuts. I used sunflower oil instead of shortening. Cut back on the baking powder to 3tsp which still seemed like a lot compared to how much flour it has. REVIEW: The batter was VERY THICK, more like a sticky dough then batter. Seeing that I only cooked it for 25 minutes and checked it, toothpick came out clean and edges were starting to brown. Also bounced back when pushed on. Let it cool a few min and cut it. Very good. Not ultra sweet like modern cake, or light, but a denser bar type snack. Not super moist and sticky like quick bread either. Gave it four stars because the time stated to cook is far far too long, no wonder some turned out dry. Also the quantity of the baking powder.

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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