The Lincoln War Cake

Ingredients

• 2 cups buckwheat flour
• 2 cups Graham or corn flour
• 3 eggs
• 4 teaspoons baking powder
• ^ cup mazola oil
• 1>4 cups karo syrup
• Vz box raisins
• package figs
• Vi cup pecans
• Yi cup dates
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves

Method

1. 1

   Sift flour, spice, baking powder.

2. 2

   Cut and dredge fruit and nuts.

3. 3

   Cream mazola oil, karo and yolk of eggs.

4. 4

   Add flour, then nuts and fruit and lastly white of egg.

5. 5

   Bake two hours in a slow oven.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.

1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon vinegar 2 eggs WARCOOKBOOK 91 Cream crisco, sugar, yolks of eggs together, add apple sauce, meal, ^ amount of flour, baking powder and soda sifted together. Then add raisins and nuts dredged in the remaining flour, spices, vinegar and whites of eggs beaten stiff. Bake in moderate oven for 1 hour. THE LINCOLN WAR CAKE. 2 cups buckwheat flour 2 cups Graham or corn flour 3 eggs 4 teaspoons baking powder ^ cup mazola oil 1>4 cups karo syrup Vz box raisins package figs Vi cup pecans Yi cup dates 1 teaspoon cinnamon, allspice, cloves Sift flour, spice, baking powder. Cut and dredge fruit and nuts. Cream mazola oil, karo and yolk of eggs. Add flour, then nuts and fruit and lastly Avhite of egg. Bake two hours in a slow oven. OLD GLORY FRUIT CAKE. 1 cup brown sugar or 1^ cups syrup y^ cup water 1 cup seeded raisins 2 ounces citron, cut fine 1-3 cup shortening Yz teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup corn flour 1 cup rye flour 5 teaspoons baking powder 92 WARCOOKBOOK Boil sugar, water, fruit shortening, salt, and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven 45 minutes. PLAIN CAKE. 3 cups barley flour 1^ cups honey ^ Yz cup fat 2-3 cup milk 3 eggs y\ teaspoon soda 2 teaspoons baking powder 1 teaspoon vanilla Heat honey, fat and milk until blended. Add ^^'g yolks, and when cool, sift in flour, reserving ^ cup. After well mixed add vanilla, soda, baking powder, and last of flour sifted together. Fold in the well- beaten whites last of all. Bake in a moderate oven. This makes a large size cake. DEVIL'S FOOD CAKE. 1 cup sorghum 2-3 cup cane syrup 1-3 cup fat 'V/z cups rye flour 1^ cups barley flour 1 teaspoon vanilla 1 teaspoon soda 1 teaspoon salt 2 teaspoons baking powder 2 squares chocolate 3 eggs WARCOOKBOOK 93 Heat syrups slightly to melt fat and chocolate, when cool add egg yolks and the sifted dry ingredients. Fold in the well-beaten egg whites last. Bake in lay- ers in a moderate oven. SPICE CAKE. 2% cnps rye flour ^ teaspoon cloves lyz teaspoons cinnamon ^ teaspoon nutmeg 2^ teaspoons baking powder ^ teaspoon salt 1 cup light syrup ^ cup fat 2 eggs ^ cup dark syrup }i cup milk yi cup chopped citron 1 cup raisins seeded and cut in halves FIG LAYER CAKE. 1-3 cup fat }i cup syrup 2 eggs 3 teaspoons baking powder 1%. cups milk 2 cups white corn flour Scald milk and pour over corn flour. Allow to stand for a few hours. Cream fat and sugar. Add well-beaten eggs, then the soaked corn flour. Beat well, add baking powder. Beat quickly and thor- oughly and bake in two layers in moderate oven. Be- fore serving, place fig filling between cakes. Whipped cream may be served on this. 94 WARCOOKBOOK COOKIES. OATMEAL ROCKS. 2 eggs 1 cup syrup yi cup oleomargarine yi cup niazola oil 2 cups rolled oats 2 cups barley flour 1 heaping teaspoon cinnamon 1 teaspoon allspice

Cook this with the app: pantry check, scaling, and the assistant.