Recipe courtesy of Joanne Lamb Hayes
War Cake
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- Level: Easy
- Total: 1 hr 16 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 1 hr
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 347
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 1 hr 16 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 1 hr
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 347
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 301 mg
Ingredients
Directions
- 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.
- Preheat oven to 350 degrees. Grease a 10-inch tube pan. 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.
- Cool 5 minutes in pan, then invert onto a wire rack to cool completely.
