Grandma Adeline's 1940's War Cake
Recipe courtesy of Bridget Blanch
Watch how to prepare this recipe.
This was the cake my grandmother baked at Christmas during World War II when rationing made traditional fruitcakes scarce. It's been passed down through generations and is still made every year, and this season it feels especially meaningful.
- 1 cup white raisins
- 2 cups water
- 1/2 cup lard
- 1 3/4 cups white flour
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 cup white sugar
- 1 tsp cinnamon
- 1 tsp cloves
- Dash of baking powder
- 1/2 tsp salt
- 1 egg
1. Boil the raisins in the water for 10 minutes, then stir in the lard until it melts. Sift the dry ingredients together and add them to the raisin and lard mixture. Beat in the egg, pour the batter into greased loaf pans, and bake at 350F for 45 minutes to 1 hour.
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This recipe originated from a contestant in a cooking contest and has not been formally tested for home baking.
