Learning by doing - in the kitchen

I love to cook and to learn. And on plenty of occasions we have combined the two to learn while cooking.

Many years ago I picked up the cookbook, A Century of America's Favorite Foods. On page 26 is a recipe for a War Cake. The recipe sidebar reads, "Some say this eggless, sugarless, butterless cake was created during the Civil War, but it was quite popular during both World War I and II and during the Depression, when the name was changed to Depression Cake. "

1 cup light corn syrup (We didn't have any, so I used a cup of mollasses.)
1 cup water
1 cup raisins
2 tbsp shortening
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
2 cups flour
1 tsp baking soda
1/2 tsp baking powder

Grease and flour a 8 by 4 inch loaf pan
In a sauce pan combine, corn syrup, water, raisins, shortening, spices, and salt. Bring to boil and simmer 3 minutes.
Cool to room temperature.
Stir together flour, baking soda and baking powder.
Stir into liquids; mix to combine.
Pour into prepared pan.
Bake 45 to 55 minutes.
Let cool 10 minutes then turn out onto wired rack.

I am sure we are not the first cooks to substitute molasses for the light corn syrup in this recipe. After all there was a war going on... This cake is all about creating a dessert when the usual dessert fixings were not available.

And the results: The molasses cake is robust with a great flavor. I doubt we will ever try this recipe with light corn syrup.