SC - Languedoc/Cathar

[Philip & Susan Troy]

I am passing along this cake recipe because it is historic, even though it is 
OOP as I think we tend to collect all sorts of recipes.
Phillipa
 

War Cake
 Makes 12 servings
 
 1 pound raisins (see cook's notes)
 2 cups packed light brown sugar
 2 cups water
 4 tablespoons lard or vegetable shortening
 2 teaspoons salt
 2 teaspoons ground cinnamon
 1/2 teaspoon ground cloves
 3 cups unsifted all-purpose flour
 2 teaspoons baking soda
 
Cook's notes: A 15-ounce package of raisins is sufficient. (From author  
Joanne Lamb Hayes): "This recipe was handwritten in the back of a recipe 
pamphlet dating from the first decade of the 1900s. It is similar to recipes 
that appeared in the 1940s as well as to those from Civil War times. In each 
case, boiled raisins were an important part of the recipe. This cake keeps 
well, travels well and is an excellent alternative to holiday fruit cake."  

Preliminaries: 
Combine raisins, brown sugar, water, lard, salt, cinnamon and cloves in a 
2-quart saucepan. Bring to a boil over medium heat; cook 5
 minutes, stirring occasionally. Cool to room temperature. Heat oven to 350
 degrees. Grease a 10-inch tube pan.
 Prepare batter, bake cake: Stir together flour and baking soda. Fold dry
 ingredients into cooled raisin mixture. Spoon into greased pan and bake 45
 to 50 minutes or until a toothpick inserted in center comes out clean.
 Presentation: Cool 5 minutes in pan, then invert onto a wire rack to cool
 completely. If desired, dust with confectioners' sugar.
 Approximate nutritional analysis per serving: calories, 406; fat, 5 grams;
 calories from fat, 11 percent; carbohydrates, 90 grams; protein, 4 grams;
 fiber, 3 grams; cholesterol, none milligrams; sodium, 620 milligrams.
 Points:8
 
 Source: Adapted recipe from "Grandma's Wartime Kitchen" (St. Martin's Press,
 2000).
 
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