War Cake

Recipe By : Cedar Rapids Gazette, Hints from Heloise Column, 2-9-2000

4.5 Points Per Serving

2 cups brown sugar, packed

2 cups water, -- hot

2 teaspoons shortening

1/2 cup raisins

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon baking soda -- dissolved/hot water

3 cups flour

Place the brown sugar, water, raisins, salt, cinnamon and cloves in a large saucepan and bring to a boil. Boil for 5 more minutes. Remove from heat and set aside to cool. When the mixture is COLD. (MUST BE COLD!), preheat oven to 350º F. Spray a tube pan with No Fat cooking spray. Add the baking soda (dissolved in a few teaspoons of hot water) and flour to the cooled off mixture. Mix well. Pour into the sprayed tube pan. Bake for 50 to 60 minutes, or until tested done. Invert on cooling rack.

NOTES : During World War 2, some ingredients that we take for granted, like butter, milk and eggs were expensive and scarce. Not to be deterred in cake making, in cake making, the women of the era came up with a way to make a really good cake without those ingredients. This cake has no butter, eggs or milk and is a dark, heavy cake with a rich flavor. The neat thing is you can mix it in one pan!

Serving Size : 16

Calories 207.8 Fat 0.8 g Sat fat 0.2 g Mono fat 0.3 g Poly fat 0.3 g Cholo 0.0 g Carbs 48.4 g Fiber 1.0 g Protien 2.6 g Sodium 224.0 mg Potassium 156.0 mg Calcium 33.0 mg Iron 1.8 mg

Exchanges: 1 grain 2 carbs

Shared by: Mel