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Posts Tagged ‘War Cake’

Hope you all had a tremendous food fest, that is called Thanksgiving, here in the U.S. 

TV is on and I just HAVE to say this.  Just how sick is Bridalplasty.  The whole idea makes me sick.  What a sad state this country is getting itself in.  Enough digression.

My fond memories of Thanksgiving are from my childhood, when we traveled to my grandmother/aunt’s house and I spent the day being hugged and kissed by comfy aunts and spent time with my sister (she lived with my grandmother). 

My grandmother was a quiet woman.  I really wish I could remember her voice, but I don’t.  I do remember her whispery reading (something my dad did also) and her piano playing.  I also remember that, if she knew you had a favorite dish that was just a bit different from norm, say the lemon filling in lemon cream pie but without crust (Now who in the world would want to do without homemade pie crust?).  I’m just saying, that if that was what you liked, Grandma had it there waiting for you.

Grandma’s house was full of people and conversation and laughter; especially when the ladies went out to do the dishes while the men slept on the couch.  They were mostly laughing about the men, I think, but they were sure having a good time.

Then, came the time when dinner was at mom’s house and I was one of them helping  with cleanup (when mom would allow anyone to help) and laughing.  It was always extra good when unexpected relatives arrived to crowd the table.

This year, Thanksgiving was particularly quiet.  It was just five of us and we catered it from Cracker Barrel.  After two weeks on my Vegan heart diet, I decided to join in and eat just regular food.  The best was the pizza and chips we had for lunch.  But, they weren’t quite as good as I remembered.  Everyone enjoys Cracker Barrel’s cooking, but I was actually wishing I was still eating Vegan.

Surprised me!  Something about this diet makes me feel lighter inside and like all my insides are working properly.  I know that isn’t a very scientific way to put it, but I’m glad to be back on my diet. 

STATS:  By Wednesday (that’s actually a week and a half) I have now lost five pounds.  Thursday’s meal put it to four.  Since I cannot see inside my arteries, I cannot tell you but I imagine little blocks of them floating downstream.    I made a great three bean soup and adjusted the War Cake recipe (follows).  It is one of the most moist cakes you can make.  It is from World War I and has no eggs, milk, nor butter in it.

This recipe is from a Dear Heloise column, when someone asked for the “eggless, milkless, butterless cake her mother made around 1918.  It is dark and heavy but ohhhh so good.

Mix 2 cups brown sugar
2 cups hot water
 and 2 teaspoons shortening (I used 2 teaspoons of apple sauce) in medium saucepan.

Add 1/2 to 3/4 cup raisins (I used chopped up dates). 

Add 1 teaspoon each of salt, cinnamon and cloves.  I RARELY add salt and did not for this cake.

Boil the above for five minutes after it first bubbles.  Remove from the stove and let it cool.  Let it cool completely.

After it is cool, add 3 cups of flour (I used 1 cup whole wheat but was then out of whole wheat so had to use 2 cups of white.  I would normally at least do 50/50 on that but am now going heavier on the whole wheat.

And, add 1 teaspoon of baking soda dissolved in 2 teaspoons of hot water.

Mix well

Pour into greased bundt pan

Bake 1 hour at 350 to 375

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I have not been reading blogs regularly lately.  I am spending more time upgrading my web page than reading.  So, today is a lazy day and I thought I would catch up with my list.  Lyda wants cake Pollyanna Wants CAKE!!!!! « Pollyanna Rainbow Sunshine and the Needles of Doom, while I just want one of her Legal Representatives.  (Fess up, Lyda, you did that just to get my goat.  Viggo, a legal Representative, HAH!)

 

As for Jack Nicholson, Anna-Liza, he is just creepy to me; however, I have never met him in person, so I will try to withhold judgment.  But, Viggo, he is NOT.

 

Back to cake.  I was also reading Crazy Aunt Purl, who is opting out of the recession.  So, what do Cake and a recession have in common?

 

They have WAR CAKE in common.  As I listen to my propane being siphoned off by a constantly running furnace, I know that belt-tightening is in order. 

 

I found this recipe in the paper and saved it for many, many years.  I made it once and forgot about it, until JCountry needed a recipe for a school recipe book.  Like most children, he told me at 10pm the night before he needed the recipe and a sample of it. It was probably just before payday and I was looking for something without eggs and other things I was out of and that was easy.  It was such a hit that the teacher requested I make a second one, a week later.

 

It has been an occasional staple ever since and it fits four criteria: 1. It’s cake  2. it’s economical  3. it’s really good and 4. it’s easy.

 

During WWII, belt tightening was an art form and this recipe comes from the fact that butter, eggs and milk were in short supply, and rationed.  It is a dark, heavy cake so you can tell yourself it is healthier and, in some ways, it is.

 

I should have a pretty picture of it here.  It would brighten up the site and the heat from the oven would warm the house, but alas, I’m not going to.  Maybe tomorrow.

 

Mix:

 2 cups of brown sugar

 2 cups hot water

 2 teaspoons shortening

in medium size saucepan

 

Add:

 1/2 to 3/4 cup raisins or dates

 1 teaspoon salt (I always use less than half of what a recipe calls for)

 1 teaspoon cinnamon

 1 teaspoon cloves

 

Boil this until it bubbles and then for five more minutes after it first bubbles.

Remove from stove and let cool.

 

After cooling, and be sure it cools completely, this is very important. 

 

ADD:

  3 cups of flour  and

  1 teaspoon of baking soda that has been dissolved in a couple of teaspoons of hot water

 

Mix well:

 

Pour into greased tube pan and bake for one hour at 350 degrees F. to 375 degrees F

 

I sprinkle powder sugar on it for looks. 

 

It really is a great cake.

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