Pioneer
War Cake
No eggs, no butter, no milk — no problem
New Brunswick historical recordCalled "War Cake" during both World Wars and "Depression Cake" between them, this spiced fruit cake uses no eggs, no butter, and no fresh milk. Cooks across New Brunswick made it when the usual baking supplies ran out. Remarkably moist and full of warm spice.
Source: New Brunswick historical record
Ingredients
- 2 cups water
- 2 cups raisins
- 1 cup brown sugar
- ⅓ cup lard
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
- 2 tsp baking soda
- 3 cups all-purpose flour
Instructions
- In a saucepan, combine water, raisins, brown sugar, lard, cinnamon, nutmeg, cloves, and salt.
- Bring to a boil, stirring until lard melts. Boil for 3 minutes.
- Remove from heat and let cool completely to room temperature — at least 1 hour.
- Preheat oven to 325°F (165°C). Grease a 9×5 loaf pan.
- Stir baking soda into the cooled fruit mixture. It will foam slightly.
- Add flour and stir until just combined.
- Pour into pan and bake 55–65 minutes until a toothpick comes out clean.
- Cool completely before slicing.
✦ Kitchen Notes
- The cake keeps well for a week wrapped in cloth — better after the second day when the spices meld.
- Some cooks added a handful of chopped walnuts or dates when they could get them.