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WAR CAKE

A favourite in both families, this spiced raisin cake came out of World War One when rationing of eggs, butter, and milk challenged bakers wanting to make desserts. This is an upscale version of Wayne's grandmother's recipe. The original recipe called for shortening and 4 cups of raisins but we have changed it to oil and 6 cups of raisins. #Jude&Wayne #Cookingfun #Crazycooks #Warcake #delicious #deliciousrecipe #deliciouscwarcake #Familybaking #Greatrecipes #funnycooks WAR CAKE 3 cups Water 2 cups White Sugar 3/4 cup Oil 2 tsp Cinnamon 1 tsp Cloves 1 tsp Nutmeg 1 tsp Salt 6 cups Raisins 3 1/2 - 4 cups Flour 2 tsp Baking Soda In a saucepan, combine all ingredients except the flour and baking soda, and boil for 5 minutes. Cool to lukewarm and drain into a separate bowl. Set aside the raisins. Preheat the oven to 350°F Blend the baking soda with the flour and mix it into the liquid mixture, beating well after each addition into a smooth batter. Stir the raisins into the batter and mix well. Pour into a prepared 10” tube pan and bake for 1 hour or until a tester comes out clean.The more raisins you add, the longer it will take to cook.