During World War II eggs, sugar, and fat were rationed. People came up with ways to make delicious cakes despite the shortages. Here's the recipe for one of them:
1 cup brown sugar
1 cup water
1 cup raisins
2 tablespoons cooking oil
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
Place brown sugar, water, raisins, oil, cinnamon, and cloves in a heavy saucepan and bring to a boil. Cook gently for five minutes then remove from heat to cool.
Preheat oven to 350 degrees.
Grease and flour a 8 x4 pan
Sift together the flour, salt, baking powder and baking soda. Add to cooled sugar mixture, beating until mixture is smooth and no drifts of flour are visible.
Stir in walnuts
Spread in baking pan and cook 25-30 minutes. Cool for 10 minutes, then take from pan and let cool completely.
Barbara LeRoy is the author of “Which Side Were They On?,” a 302 page book listing biographical sketches of the Newton Countians who were involved in the Civil War, available for sale either in the Bradley House Museum or by purchasing online at www.newtoncountyar.com. The book sells for $33.
