New this month
Get the Allrecipes magazine

War Cake

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

Ingredients

servings 220 cals
Original recipe yields 18 servings (1 -9-x13 inch cake)

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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. .

Nutrition Facts


Per Serving: 220 calories; 8.3 g fat; 35.7 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 224 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

THis recipe dates back to WW1Very good and keeps well

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

THis recipe dates back to WW1Very good and keeps well

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!

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...

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.

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 t...

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 ...

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!

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....

The great thing about this delicious tea cake is that for those on no cholesterol diets it's the answer.