While some vintage recipes are best left in the past (savory Jello salad, anyone?), others are timeless treasures worth revisiting. This War-Time Cake is one of those enduring classics. Born out of necessity during times of rationing, it’s an ingenious dessert made without eggs or milk—ingredients that were once scarce. Given recent shortages, this cake feels more relevant than ever. And once you taste it, you’ll understand why it deserves a place at the table!
Ingredients
| Ingredient | Amount |
|---|---|
| Brown sugar | 2 cups |
| Water | 2 cups |
| Raisins | 1 ½ cups |
| Butter (unsalted) | 1 cup (2 sticks) |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | ½ teaspoon |
| Allspice | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
