WW2 War Cake Recipe (Eggless, Dairy-Free Raisin Spice Cake)
This WW2 War Cake recipe is a classic eggless, dairy-free dessert made with brown sugar, water, raisins, and warm spices. You’ll briefly simmer the raisins in sweetened water, stir in the fat, then fold in the dry ingredients and bake. It’s a practical, sliceable cake that serves 15.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a medium cake pan; line the bottom with parchment if you like easy removal.
Simmer the raisin mixture
In a saucepan, combine brown sugar, water, and raisins. Bring to a gentle boil, then simmer for 5 minutes to soften the raisins.
Add fat and spices
Turn off the heat. Stir in the margarine until melted, then mix in cinnamon and cloves. Let it cool until just warm.
Mix the dry ingredients
In a bowl, whisk flour, salt, baking powder, and baking soda so everything is evenly distributed.
Combine into a batter
Pour the warm (not hot) raisin mixture into a mixing bowl. Fold in the dry ingredients in batches, stirring only until no dry flour remains.
Add walnuts and fill the pan
Stir in the chopped walnuts. Scrape the batter into the prepared pan and smooth the top.
Bake, cool, and slice
Bake for 40–50 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.