World War II Cake

This recipe was made during the war when it was almost impossible to get eggs. This can be made for guests or for afternoon tea. You can serve it with fresh peaches, or pears, or berries, and some French Vanilla yogurt.

World War 2 Cake

1 cup raisins
2 cups water
1 teaspoon baking soda
1 tablespoon lard
1 cup sugar
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon cinnamon
Pinch of salt
1 1/2 cups flour
1/2 cup chopped walnuts ( optional )
1/2 cup coconut

Combine raisins and water in a saucepan and bring to a boil, then simmer for 20 minutes. Add baking soda and lard to raisin mixture and let cool. Mix dry ingredients together in a bowl. Add raisin mixture to dry mixture and mix well. Pour into greased 8-inch square pan and bake at 350 ( see note ) for 20 to 25 minutes until firm on top.The recipe can be made into muffins.

Note: The recipe comes from Canada, so it may well be 359 degrees as originally posted, or 350 degrees as I posted.

Source: The Arbutus Garden House Bed & Breakfast, Vancouver, British Vancouver, Canada