Historic Recipes: War Cake

Lately, I’ve been on a bit of a historic recipe kick—digging through old issues of The Evening Telegram, searching for the kinds of dishes people made in their kitchens a hundred years ago. There’s something grounding about cooking from these old recipes. It’s a way to connect with the past, to step into the shoes of someone who once clipped the very same recipe from the newspaper and made it for their family.

One that stood out to me right away was War Cake. This isn’t just a cake—it’s a piece of history, a testament to the kind of resilience and creativity that defined wartime cooking. During World War I and II, food rationing meant everyday staples like eggs, milk, and butter were scarce. But people still found a way to bake, to bring a little comfort to the table with what they had on hand.

Making War Cake feels wonderfully old-fashioned. You start by simmering sugar, spices, and raisins together, and almost instantly, your kitchen is filled with the kind of warm, spiced aroma that makes you want to wrap yourself in a blanket and sit by a wood stove. Once the mixture cools, you stir in flour and soda, then bake it into a dark, dense loaf that’s simple but packed with flavor. No dairy, no eggs—just pantry staples and a little bit of kitchen magic.

This particular recipe was published in The Evening Telegram on December 29, 1917, and it’s about as authentic as it gets:

War Cake

Ingredients:

• 1 cup sugar

• 1 ½ tablespoons fat (pork fat, butter, or shortening)

• ½ teaspoon salt

• 1 teaspoon each of clove, cinnamon, nutmeg, and mace

• 2 cups boiling water

• 1 ¾ cups flour

• 1 teaspoon baking soda

• 1 cup seeded raisins

Instructions:

1. In a pot, combine the sugar, fat, salt, spices, and boiling water. Simmer for five minutes.

2. Let the mixture cool completely.

3. Stir in the flour and baking soda until well combined.

4. Add the raisins, then pour the batter into a greased pan.

5. Bake in a “moderate oven” (around 350°F) for 45–50 minutes, or until a skewer inserted in the center comes out clean.

What’s It Like?

This cake isn’t trying to be light and fluffy—it’s rich, dense, and full of spice. The boiled sugar mixture gives it a caramelized undertone, and the raisins add just the right amount of chewiness. If you love old-fashioned spice cakes or Christmas pudding, this is right up your alley.

Final Thoughts

Baking this felt like stepping back in time—imagining a kitchen warmed by a wood stove, the scent of cloves and nutmeg in the air, and a family gathered around a worn wooden table, sharing a slice of something sweet during a hard time.

Would I make it again? Absolutely—especially around the holidays, maybe with a drizzle of molasses or a dollop of cream. Sometimes, the simplest recipes are the ones that stay with you the longest.

If you’ve ever made War Cake—or if your family has an old recipe passed down through generations—I’d love to hear about it. There’s something special about these old dishes, and I love knowing they’re still being made today. ❤️

Comment below if you would like to experience more historic recipes!!