Newfoundland War Cake
During war times, eggs, butter and milk were rationed. Creative cooks, in Newfoundland and around the world, discovered this easy and economical recipe for making special ocassion cakes.
Ingredients
- 2 cups water
- 2 cups raisins
- 1 cup light mollasses
- 1 cup granulated sugar
- ⅔ cup Crisco, or other shortening
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 3 tsp. cinnamon
Instructions
- Pre-heat the oven to 350°F.
- In a large saucepan, over high heat, place the first 5 ingredients and bring to a boil.
- Reduce heat and cook gently for 5 minutes.
- Remove from the heat and allow to cool until the mixture is comfortably warm to the touch.
- In a medium bowl, sift together the remaining three ingredients.
- Add the sifted mixture to the boiled (now cooled) mixture.
- Grease and flour a standard size tube pan.
- Pour the cake mixture into the prepared tube pan.
- Place in the pre-heated oven and bake for one hour or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before turning onto a rack to cool completely.