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War Cake

War Cake

Stephanie

Stephanie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  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.
  3. Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
  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. .
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Reviews

HEYERMAN
22

HEYERMAN

12/15/2003

THis recipe dates back to WW1Very good and keeps well

Amy Miller
16

Amy Miller

8/25/2006

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!

PIvie
7

PIvie

3/16/2010

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

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