NO EGGS are used to make this war era cake, created pretty much out of necessity back in the day. Filled with pecans and raisins, then topped with a powdered sugar icing, this cake still is a hit around the table, even today. Bring 2 cups water to a boil in a large pot. Add pecans. Add butter. Add ginger. Add cinnamon. Add brown sugar. Add nutmeg.
Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger. While the mixture is cooling, preheat t he oven to 350F. Grease and flour an 8x4-inch baking pan.
The World War I Cake has interesting history. During that war, the British government released an official recipe for a cake that could be made at home and sent to the war battlefields to cheer up the soldiers. The cake recipe did not require any butter or eggs; those were in shortage during the hard years of the wartime.
Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.