How to Make War Cake (Poor Man's Boiled Raisin Cake)

5 from 1 vote

How to Make War Cake (Poor Man's Boiled Raisin Cake)

With food rationing in place during WWI, home cooks had to be very clever when cooking or baking with what was available to them. War Cake owes its popularity due to its tastiness and because it uses cheap yet nutritious ingredients. It's still made today because it requires no eggs and no butter, so it's a cost-effective and delicious dessert to enjoy anytime.

Prep Time15

Cook Time1

Total Time1 15

Course: Baked Goods, Cakes

Cuisine: Americana

Servings: slices

Calories: 310kcal

Author: Mary Bryant Shrader

Equipment

1 medium saucepan
1 Large mixing bowl
2 loaf pans Alternatively, you can use one tube pan or one bundt pan.

Ingredients

2 cups molasses I used unsulphured molasses, not blackstrap. Alternatively, you can use honey or another liquid sweetener.
1/2 cups water
2 cups raisins, dark or golden
1/2 cup fat I used bacon grease. You will need additional fat to grease the pan(s).
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg I substituted allspice
3 cups rye flour You can substitute up to 1 cups of old-fashioned rolled oats for 1 cup of rye flour. This is what I did. You will need additional flour for dusting the pan.
1/2 tsp baking soda
2 tsps baking powder
powdered sugar, optional Also known as icing sugar.

Instructions

Add the first eight ingredients to the saucepan and bring to a boil on the stovetop over high heat. Boil for 5 minutes.
Preheat the oven to 325°F (163°C).
Grease the two loaf pans or one tube (or bundt) pan and dust with rye flour. Set aside. (In my recipe video, I use one tube pan.)
While the mixture is boiling, place the flour, baking soda, and baking powder in a large mixing bowl and whisk together.
Remove the saucepan from the stovetop, place on a heatproof surface, and allow the mixture to cool.
Once the mixture has cooled, make a well in the flour and pour the wet mixture into the well. Mix together until the flour is completely incorporated and no streaks of flour can be seen. Do not over mix.
Divide the batter into two loaf pans or one tube (or bundt) pan. Smooth the top.
Place the pan(s) on the middle rack of the preheated oven and bake for approximately 1 hour or until a toothpick inserted into the cake comes out clean.
Using potholders, remove the pan(s) from the oven and let them cool on a heatproof surface for 10 minutes. Afterward, remove the cake from the pan(s), serve, dust with powdered sugar if desired, and enjoy!
Wrapped well, the cake can be stored in the refrigerator for three to four days or two months in the freezer.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-the-war-cake-that-fed-millions/

Nutrition