Wartime Christmas Cake
Star Tested
This recipe from the Dec. 10, 1941 edition of the Star exemplifies the rationing Canadians at home endured during the Second World War as much of the food was sent overseas to feed soldiers. Basic cooking ingredients were in short supply or unaffordable so substitutions had to be made. For this cake, applesauce and shortening replaced butter and oil. Until the war rationing, the traditional Christmas cake (fruitcake) was basically boozesoaked fruit and nuts held together by a bit of cake. But since those ingredients became scarce, this recipe called for more cake, less fruit, no booze and the nuts were optional.
The original newspaper recipe baked the cake at 350 F for an hour. But I found that resulted in the sides browning too quickly while the centre remained uncooked. I lowered the temperature and baked it for a longer time for a more even bake.
Cooking spray 1-3/4 cups (435 ml) all-purpose flour 1/2 tsp (2 ml) each ground nutmeg, cinnamon, kosher salt, allspice 1 tsp (5 ml) baking soda 1/2 cup (125 ml) shortening 1 cup (250 ml) granulated sugar 1 large egg, beaten 1 cup (250 ml) unsweetened applesauce 1 cup (250 ml) golden raisins 1/3 cup (80 ml) halved maraschino or glacé cherries 1/2 cup (125 ml) chopped almonds (optional)
Preheat oven to 300 F (150 C). Spray a loaf pan with cooking spray and line with parchment paper. Set aside.
In a bowl, whisk together flour, nutmeg, cinnamon, salt, allspice and baking soda. Set aside.
In a stand mixer or a large bowl using a hand mixer on medium speed, cream shortening and sugar until fluffy. Add egg and applesauce. Continue to mix until well-incorporated. Turn mixer down to low speed and slowly add dry ingredients. Continue to mix until just incorporated. Using a spatula, fold in raisins, cherries and almonds, if using.
Pour batter into lined pan. Bake for 1 hour and 45 minutes or until a skewer comes out clean when cake is poked in centre.
Let cool for 10 minutes before turning out on to a wire rack to cool completely before serving.
Makes 8 servings.