War Cake Inexpensive Dessert (for Ms. Helen S.)

Ms Helen had requested a moist Prune cake - I was not able to find one. I found this recipe that uses raisins from Heloise's Hints. Hopefully it's close! - TJ

During the war years, this was a very popular cake since it doesn't call for expensive milk, eggs or butter. Of course, it's not as inexpensive as it once was because of the price of raisins today, but still a bargain because it doesn't call for the other ingredients.

It makes a dark, heavy cake, but the glory of it is you can mix it all up in one pan.

Using a medium-sized pan, mix together two cups brown sugar, two cups hot water, and two teaspoons shortening. Add one-half or three-fourth cup of raisins, and teaspoon each salt, cinnamon and cloves. Boil for five minutes after the mixture begins to bubble.

When this mixture is cold (and it must be cold), add three cups of flour, and one teaspoon of soda that has been dissolved in a couple of teaspoons of hot water. Mix well.

Pour into a greased tube pan and bake for about one hour at 350 to 375 degrees.

I've been told that the longer you keep the cake the better it tastes, but I can't vouch for this because, like everyone who's tried it, I find this good cake just doesn't last that long.