WW2 War Cake Recipe (Eggless, Dairy-Free Raisin Spice Cake)

Heat the oven to 350°F (175°C). Grease a medium cake pan; line the bottom with parchment if you like easy removal.

In a saucepan, combine brown sugar, water, and raisins. Bring to a gentle boil, then simmer for 5 minutes to soften the raisins.

Turn off the heat. Stir in the margarine until melted, then mix in cinnamon and cloves. Let it cool until just warm.

In a bowl, whisk flour, salt, baking powder, and baking soda so everything is evenly distributed.

Pour the warm (not hot) raisin mixture into a mixing bowl. Fold in the dry ingredients in batches, stirring only until no dry flour remains.

Stir in the chopped walnuts. Scrape the batter into the prepared pan and smooth the top.

Bake for 40–50 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.