This recipe was passed down to me from my Grandmother, who used to make this cake during WWII. During the war they were on rations and eggs were a luxury. So at Christmas, they took the typical war cake recipe and added nuts, fruit and one egg. This cake can be made weeks before christmas. As it sits it becomes better!!!!
So here we go
Mattie’s Christmas War Cake
1 small package of raisins
2 cups of white sugar
2 cups of hot water
1/4 tsp salt
2 TB shortening (I use crisco)
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3/4 cups of flour
for christmas you can add 2 cups of mixed candied fruit and 1 cup of walnuts.
put water, raisins, sugar and salt in a pot and bring to a boil. Add shortening, cinnamon and nutmeg. Stir it around until shorten melts. Remove from stove and let cool 1/2 hr.
After it has cooled, add your egg, soda and flour. Make sure it is cooled enough or your egg will start to cook.. hehehe.. (done that before)
Cook slowly in 325° oven and make sure you put a pan of water in the oven so your cake will not dry out.
Now for the pictures that I took as I was making my cake this morning
Preheat your oven to 325° and grease and flour your tube pan
Put your Water, Raisins, Sugar and salt into your pot and bring it to a boil
Remove it from the stove and add your Shortening, Cinnamon and Nutmeg
Stir until the shortening dissolves. Let this cool for 30 minutes.
Pour it into your mixing bowl and add your egg. Mix until blended
Add your nuts, fruit and flour and soda. Blend for 2 minutes
Pour into your tube pan
Bake slowly in 325° oven for 80 minutes (depending on your oven) Make sure you put a dish of water in your oven to keep your cake from drying out
After an hour check to see if your cake it done by inserting a knife into your cake. If it comes out clean you are good to go!
If not, then bake for 10 minute increments until the cake is fully cooked
Let it cool for about 10 minutes. Run a knife around the edges to help loosen it so it will fall out easily
Cool on rack
TA DA! you are done!