There are some vintage recipes that we are all too happy to leave in the past (Savory jello salad? No thank you!), but there are also plenty of other old-timey recipes that are too tasty to be forgotten. This War-Time Cake falls into the later category for us, and once you taste it, you’re sure to agree. During times of rationing, families had to get creative with recipes that could be made without ingredients like eggs and milk that weren’t as readily available. With the egg shortages going on recently, this cake seemed like the perfect recipe to bring back!
INGREDIENTS
- 2 cups brown sugar
- 2 cups water
- 1 1/2 cups raisins
- 1 cup butter (2 sticks)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
PREPARATION
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
- In a small saucepan, add water, brown sugar, raisins, and butter. Bring mixture to a boil and set to low and simmer for 5 minutes, then remove from heat and allow mixture to cool.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and spices.
- Pour the cooled raisin mixture into the dry ingredients and mix until just combined.
- Transfer batter to the prepared baking dish.
- Bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool before slicing.