Thursday, April 19, 2012

WWII Cake


I used to make this a lot, but I realized I hadn't made it for a couple of years and decided it was time again!  It's so delightful!  You can use muffin pans, loaf pans or a cake pan.  The cake is great leftover and it's even good for breakfast!  

WWII Cake

1 c. dried fruit (I use a mix of dried cherries, cranberries, blueberries & raisins)
1 1/2 c. cold water

Put raisins and/or dried fruit into a pot with the water. Bring to a boil. Cover and simmer for 10 minutes. Keep covered and cool for 30 minutes or so.

 Meanwhile, in a small bowl, mix:
1 1/2 c whole wheat flour
2 tsp baking powder
1 1/2 tsp soda
1/2 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
1 c. walnuts (if desired)

Set aside. In a large bowl, mix:
1 egg
1 c. brown sugar
1/2 c. margarine, melted

Add the raisin mixture and the flour mixture. Pour into greased pan(s). Bake at 350 for 30 minutes, or until a toothpick inserted in comes out clean. Let cool before removing from pan.

2 comments:

Linda said...

Do you boil all the drried fruit or just the raisins? If you don't, when do you add the cranberries, cherries anf blueberries?

The American Homemaker said...

I boil them all together :)