Today’s Recipe: War Cake

Because of shortages during the war, women discovered the wonders of cake made without …

… sugar, sweetened only with applesauce. I’ll admit to making another substitution—coconut oil instead of lard. But if you have some lard on hand, by all means, try it. I liked this cake so well (full of holiday-type spices), I put some in the freezer for Christmas morning. Stay tuned in the coming weeks for raisin pie, pastor’s wife’s pie, and pastor’s pie.

WAR CAKE
PREP TIME: 30 MINUTES
COOK TIME: 45 MINUTES
MAKES: 14 SERVINGS

Ingredients:

1½  cups water
1½  cups applesauce
¼    cup coconut oil
1    t salt
1    cup raisins
2    t ground cinnamon
½   t allspice
¼   t ground nutmeg
3    cups flour
1½  t baking soda
1    cup chopped walnuts

Extras:
2 cups apple juice for glaze
whipped cream for serving

1. In a 2-quart saucepan, combine water, coconut oil, and salt. Bring to a boil.
2. Stir in raisins, ground cinnamon, allspice, and nutmeg. Boil for 5 minutes, then remove from heat and add applesauce. Let cool to room temperature.
3. Once the raisin mixture has cooled to room temperature, preheat oven to 350°F, and grease a baking pan that has at least a 6-cup capacity.
4. In a large bowl, combine flour and baking soda.
5. Pour the raisin mixture into the flour mixture, and using a wooden spoon, mix until smooth. Then mix in chopped walnuts.
6. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
7. Let cake cool for 5 minutes, then invert pan onto a wire rack, and let cool an additional 30 minutes.
8. In a medium saucepan, bring apple juice to a boil, and simmer for about 15 minutes, or until juice is reduced to about ¾ cup. Brush on cooled cake.
9. Serve cake with a dollop of whipped cream and a drizzle of apple juice glaze.

Directions:

Gather ingredients! You’ll need: 1½ cups water, 1½ cups applesauce, ¼ cup coconut oil, 1 t salt, 1 cup raisins, 2 t ground cinnamon, ½ t allspice, ¼ t ground nutmeg, 3 cups flour, 1½ t baking soda, and 1 cup chopped walnuts.

 Pour 1½ cups water into a 2-quart saucepan.

Add ¼ cup coconut oil.

Then 1 t salt and bring to a boil.

Stir in 1 cup raisins.

Add 2 t ground cinnamon.

½ t allspice.

Then grate in ¼ t nutmeg, mix it all together and boil for 5 minutes.

Remove pan from heat and stir in 1½ cups applesauce, then let mixture cool to room temperature.

In another large bowl combine 3 cups flour and 1½ t baking soda.

Once the raisin mixture has cooled to room temperature, preheat oven to 350°F. Pour the raisin mixture into the flour mixture.

Mix with a wooden spoon until smooth.

Then add 1 cup chopped walnuts.

Pour batter into greased baking pan that has at least a 6-cup capacity.

Then bake at 350°F for 45 minutes, or until a knife inserted into the center comes out clean.

Let cake cool for 5 minutes. To remove cake invert pan onto a wire rack and tap-tap along the edges with a wooden spoon while gently pulling upward. Let cool an additional 30 minutes.

While cake is cooling bring 2 cups apple juice to a boil in a medium saucepan. Then simmer for about 15 minutes, or until juice is reduced to about ¾ cup. Brush on cooled cake.

Add a dollop of whipped cream and a drizzle of apple juice glaze upon serving.

Leave a comment 5 Comments

  1. Linda Moore says:

    Is the recipe made available in a print format?
    Thanks! I love everything about Mary Janes Farm!
    Linda Moore
    Alexandria, TN

  2. This looks amazing, I can’t wait to try making it!

  3. Eileen Widman says:

    I am making it this weekend!

  4. L.C. Aisling says:

    Hmm! This can easily made gluten-egg-milk free with replacing the flour with gluten free flour! Thank you so much for the recipe!

  5. Sandy says:

    Great recipes. Thankyou.

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