This recipe is featured in Food Will Win the War by Rae Katherine Eighmey, published by MHS Press. (Hey, I need to pimp out the Society every once and a while, right?) The recipe was originally from Conservation Recipes by the Women's Committee of Minnesota Commission of Public Safety, 1917.
Red Cross War Cake
2 cups brown sugar
2 cups hot water
2 tablespoons lard (I substituted shortening. I was going to be all historically accurate and use lard, but I could not find any in the grocery store that I was at and I did not feel like going on a hunt for lard.)
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 package (8 ounces) raisins, chopped (or you can do what I did and not chop them because I can't read - I don't think it makes that much of a difference)
1 teaspoon baking soda
3 cups flour
Preheat the oven to 350F.
Put everything but baking soda and flour into a 2-quart pot. Bring to a boil over medium heat, stirring frequently. Boil 5 minutes after it bubbles, then cool. Stir in soda and flour. Put batter into 2 lightly greased mini-loaf pans. * Bake for 45 minutes. Cake keeps fresh for a long time and can be sent to men on the front.
*I did not have 2 mini-loaf pans and just put the batter into one 9x5 pan. I baked it for 45-50 minutes, testing the bread with a toothpick every 5 minutes after the 30 minute mark. (This kind of has to do with the love/hate-but-mostly-hate relationship I have with my oven.)
Would I make this again? Yes! It's easy and very tasty. I think it has a very Fall flavor.