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War Cake

Yields1 ServingPreparation15 minsCooking35 minsTotal50 mins

This War Cake has an intense caramel flavours with notes of molasses. It is sweet enough and doesn't need any icing.

War cake

 1 ¼ cups (190 g) Sultana raisins
 1 cup (200 g) de brown sugar
 1 tsp (1 to 2 ml ) ground cinnamon
 1 tsp (1 to 2 ml ) ground nutmeg
 ¼ tsp (1ml) ground cloves
 ¼ tsp (1ml) salt
 1 ¼ cups (310 ml) water
 ¼ cup (57 g) butter
 1 ½ cups (180 g) all purpose flour
 ½ tsp (2 ml) baking powder
 ¾ tsp (3 ml) baking soda
 ½ tsp (2 ml) pure vanilla extract
1

Combine raisins, brown sugar, cinnamon, nutmeg, cloves, salt, water and butter in a medium casserole, bring to a boil and cook 3 Minutes. Remove from heat and cool to room temperature for about 1 hour OR faster in a cold water bath before proceeding with following steps.

2

Set oven rack in the center of the oven. Preheat oven at 350°F (180°C). Grease a 9 inch (23 cm) square pan.

3

Combine flour, baking powder and baking soda in a bowl and whisk in raisins mixture until just combined; do not overbeat. Add vanilla.

4

Pour in pan and bake 30 to 45 minutes until a toothpick comes out clean when inserted in the center of the cake. To add more time: 5 minutes . Cool before serving.