Ingredients for War Cake
- 1/2 cup packed brown sugar
- 1 1/2 cups water
- 1 1/2 cups raisins
- 1/2 cup vegetable shortening
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts
- 1 cup granulated sugar
- 1/2 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
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How to Make War Cake
- In a heavy-gauge saucepan, combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup butter, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool completely to room temperature.
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the cooled sugar mixture, beating until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts.
- Pour batter evenly into the prepared loaf pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 45 minutes.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
1027g
Fat
39g
Carbs
139g
