Canadian War Cake

A moist, dense loaf that originated during World War II, when eggs, milk and butter were in short supply.

In a large pot, put the following:

  • 2 cups brown sugar
  • 2 cups black tea
  • 4 tablespoons shortening
  • 1 tsp. cloves
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 2 cups sticky Lexia raisins (sold at bulk food stores as “sticky raisins,” or No Name brand Thompson Raisins will do).

    Bring mixture to a boil then reduce heat and and simmer for 5 minutes. Remove from heat ans set aside until completely cool. Can also place the pot in a sink of cold water for about 15 minutes to make it cool down faster.

    When raisins are cool, add:
  • 2 ½ cups flour
  • 2 tsp. baking soda.

    Mix well and pour into either greased loaf pans or a bundt oab.

    Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

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