Instructions:

Bring brown sugar, water, raisins, oil, cinnamon, nutmeg, and cloves to boil in heavy-bottomed saucepan. Cook gently 5 minutes, then remove from heat and let cool until comfortably warm to the touch.

Preheat oven to 350. Grease and flour 2 loaf pans. Sift together flour, salt, baking powder, and soda. Add to cooled sugar mixture, beating well until no drifts of flour are visible and batter is smooth. Stir in walnuts. Spread evenly in prepared pans and bake until wood pick inserted in center of cakes comes out clean, about 45 minutes.

Let cool in pans 10 minutes, then turn out onto racks to cool completely. Slice very thin when serving.

Each serving contains about: 237 calories, 108 mg. Sodium; 0 cholesterol; 6 grams fat; 44 grams carbohydrates; 3 grams protein; 0.37 gram fiber.

"War Cake should have received a medal during Wwii. The cake was an unsung hero during those months of rationed milk, butter, and eggs. Everyone made it often and shipped it overseas, where it pleased legions of servicemen with palates hungry for home. Concocted by some unknown genius, this cake is a triumph of hope over skimpy ingredients. Today, it is a perfect cake for those who ware watching their weight and cholesterol, or just want a small satisfying sweet that keeps extremely well. The recipe makes two 8x4x2" loaves, which will barely rise 2/3 of the pan. Wrapped snugly in plastic wrap, the loafcakes keep well at room temperature for at least two weeks.

The cakes are moist, heavy, and pungent with spices, and they must be served thinly sliced to be presented at their best."

Gt Cookbook echo moderator, net/node 004/005, Internet sylvia. Steiger@lunatic. Com

(17:29)