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Ingredients
| light brown sugar (packed): 1 cup |
| water: 1 1/4 cups |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1 cup |
| candied citron: 1/2 cup |
| multipurpose shortening: 1/3 cup |
| salt: 1/2 tsp |
| ground nutmeg: 1 tsp |
| ground cinnamon: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 5 tsp |
War Cake
Credit: AllRecipes
User rating:
"War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!"
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
- Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .