Ingredients for 1917 War Cake
- Not found in recipe
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup Crisco shortening
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup butter
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 tablespoons hot water
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How to Make 1917 War Cake
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine 1 cup granulated sugar, 1 cup light brown sugar, 1 cup water, 1/2 cup butter, 1/2 cup molasses, and 1 teaspoon vanilla extract.
- Bring the mixture to a rolling boil, then reduce heat and simmer for exactly 3 minutes.
- Remove from heat and stir in 1 cup Crisco shortening.
- In a small bowl, dissolve 1 teaspoon baking soda in 2 tablespoons of hot water. Add this mixture to the cooled sugar mixture.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour batter into a greased and floured 9x13 inch tube pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. (Adjust baking time according to your oven).
- Let the cake cool completely in the pan before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
331g
Fat
23g
Carbs
143g
