During World War II and food rationing it was difficult to gather together all the ingredients to make a cake. War cakes provided many alternative ingredients so folks could make one with what they had on hand, or what was available at their local grocery. War cakes are always skimpy on sugar, as it was difficult to get even on the best of days, but the cake is sweetened by the addition of dried fruit.
 

“War cake is an honest cake and one loved by hungry children. And I am not ashamed of having loved it…” – M.F.K. Fisher 

• ½ C. shortening (butter was difficult to obtain during the war)
• 1 tsp. cinnamon
• 1 tsp. either cloves or ginger (or other spices you like)
• 1 C. chopped dried fruit (raisins, figs, prunes, apricots, cherries, or dates)
• 1 C. sugar (either brown or white)
• 1 C. water (milk was rationed and often available only for children)
• 2 C. flour (white or whole wheat)
• ¼ tsp. baking soda
• 2 tsp. baking powder 

Sift together the flour, baking soda, and baking powder. Place water, shortening, spices, sugar, and chopped fruit in a sauce pan and bring them to a boil. Reduce heat to medium and cook for 5 minutes. Cool mixture thoroughly. When cool, add to flour mixture. Pour into greased loaf pan and bake at 325-350 degrees about 45 minutes, or until a toothpick inserted in the center comes out clean.