This 100-year-old one-bowl cake is an easy and flavorful retro dessert.
War cake is a rustic cake loaded with dried fruit and spices.
Its denser than a pound cake but not yet in fruitcake territory.
Simply Recipes / Mark Beahm
More utilitarian than showstopper, war cake is not the prettiest cake Ive displayed on my kitchen table.
But its whats on the inside that countsa beautiful flavor and texture that stays moist for days.
What Is War Cake?
Simply Recipes / Mark Beahm
Ive seen several other variations of the name, like 1918 war cake or Canadian war cake.
Like Depression cake, war cake contains no milk, using water for the liquid instead.
Line the bottom with parchment paper and grease.
Simply Recipes / Mark Beahm
Dust the sides and parchment paper with flour and tap out the excess.
In a medium saucepan, combine the dried fruit, brown sugar, coffee, and butter.
Bring to a boil over medium heat.
Continue to boil for 3 minutes.
The butter will melt, the brown sugar will dissolve, and the dried fruit will plump.
Take the pan off the heat and set it aside for 5 minutes to cool slightly.
Simple Tip!
A medium pot will seem oversized at first, but the tall sides of the pot come in handy.
When adding the baking soda, it will foam up like a volcano science experiment.
Plus, we will mix the cake right in the saucepan to save on dishes.
Sprinkle in the baking soda; the mixture will bubble and foam.
Carefully stir the mixture with a silicone spatula.
Stir with a silicone spatula just until combined and no lumps of dry flour remain.
Scrape the batter into the prepared pan and smooth the top.
Let the cake cool in the pan for 10 minutes.
Dust the top of the cake with powdered sugar and serve.
Store the cake, covered tightly, at room temperature for up to a week.
The cake can be frozen for up to 3 months.
After cooling, wrap the cake in one layer of plastic wrap and one layer of aluminum foil.
Thaw the cake, still wrapped, in the fridge overnight.
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