War Cake

Name: War Cake
Yield: 1 -9-x13 inch cake
Ingredients: 1 cup packed brown sugar; 1 ¼ cups water; 1 cup raisins; 1 cup chopped walnuts; ½ cup chopped candied citron; ⅓ cup shortening; ½ teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 2 cups all-purpose flour; 5 teaspoons baking powder

Rating: 3.82 stars

17 Ratings
13 Reviews
2 Photos

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

By Stephanie

Gallery

Recipe Summary

Servings:

Yield:

1 -9-x13 inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Advertisement
Step 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.
Step 3

Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
Step 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; protein 2.7g 5% DV; carbohydrates 35.7g 12% DV; fat 8.3g 13% DV; cholesterol 0mg; sodium 224.1mg 9% DV. Full Nutrition

Reviews (13)

Most helpful positive review

HEYERMAN

12/16/2003

THis recipe dates back to WW1Very good and keeps well Read More

Helpful

(22)

Most helpful critical review

LROSM

03/01/2011

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. Read More

Helpful

(6)

17 Ratings

5 star values: 7
4 star values: 5
3 star values: 2
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HEYERMAN

12/15/2003

THis recipe dates back to WW1Very good and keeps well Read More

Helpful

(22)

Amy Miller

08/25/2006

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! Read More

Helpful

(18)

PIvie

03/16/2010

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 Read More

Helpful

(11)

desiree

11/13/2009

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!!!!!! Read More

Helpful

(10)

LROSM

03/01/2011

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. Read More

Helpful

(6)

tash

02/21/2013

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. Read More

Helpful

(5)

whatscookin

08/05/2011

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. Read More

Helpful

(5)

Michael Grace

12/07/2017

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

Helpful

(4)

JensKitchen

07/06/2010

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! Read More

Helpful

(4)

More Reviews

Back to War Cake

All Reviews for War Cake

- of Reviews

Nutritional Information

War Cake

Servings Per Recipe: 18
Calories: 220

% Daily Value *

protein: 5 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 13 %

saturated fat: 7 %

cholesterol:

vitamin a iu:

niacin equivalents: 12 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 8 %

calcium: 11 %

iron: 7 %

magnesium: 7 %

potassium: 4 %

sodium: 9 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of War Cake

1 of 13

All Reviews

HEYERMAN

12/15/2003

THis recipe dates back to WW1Very good and keeps well

Helpful

(22)

Amy Miller

08/25/2006

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!

Helpful

(18)

PIvie

03/16/2010

Helpful

(11)

desiree

11/13/2009

Helpful

(10)

LROSM

03/01/2011

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.

Helpful

(6)

tash

02/21/2013

Helpful

(5)

whatscookin

08/05/2011

Helpful

(5)

Michael Grace

12/07/2017

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

Helpful

(4)

JensKitchen

07/06/2010

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!

Helpful

(4)

1 of 2 War Cake

tash

2 of 2 War Cake

Katherina Haug

Add Photo

War Cake

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thanks for adding your feedback.

Congrats! You saved War Cake to your Favorites

20 Things to Cook This Month That Have Nothing to Do With Thanksgiving

30 Fall Pies to Bake This Season

A Thanksgiving Menu for Two

War Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for War Cake

Account

More

Account

More

War Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for War Cake