Print: Maritime War Cake

This recipe for eggless maritime war cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!

Prep

14 min

Cook

53 min

Servings

Difficulty

Medium

Ingredients

2 cups water
2 cups raisins
1 cup light molasses
1 cup white sugar
0.67 cups vegetable shortening
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda

Instructions

1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan or two 8x4-inch loaf pans.
2 Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Cool.
3 Whisk flour, cinnamon, and baking soda together in a bowl; stir into raisin mixture until well combined; pour into the prepared tube pan.
4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

Nutrition per serving

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