WAR CAKE

In keeping with the Remembrance Day theme, here is a recipe that was made years ago during war times when eggs, butter, and other "luxuries" were scarce. This heavy dark cake is a reminder of all the good things we have today and for that, we should be grateful. However, seeing as how this recipe has no eggs or milk, it could suit some babies' palates perfectly.

War Cake

Combine and boil for 5 minutes only:
1 lb (about 2 cups) raisin

1 cup water

1 cup dark brown sugar

1/4 cup lard

1/4 cup butter

1 tsp each cinnamon, ginger, ground cloves

1/2 tsp salt

Let cool to lukewarm, then sift together and add:
2 cups flour

2 tsp baking soda
Flavour with vanilla.

Pour into a well-greased pan, about 8″ square.
Bake at 325°F for about one hour, or until a toothpick inserted into the middle of the cake doesn’t come out sticky.