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War Cake
This recipe is reprinted, with permission of the authors, from What's Cooking America,

This is a World War II cake that was made when eggs, milk, and butter were rationed and in short supply.1 cup firmly packed brown sugar
1 1/4 cups water
1 cup raisins
1 cup nuts
1/2 cup candied citron, chopped fine
1/3 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder

Prepared whipped topping

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, vegetable shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool. Sift in flour and baking powder; stir until well blended. Pour into prepared pan and bake 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. Serve with prepared whipped topping.

Makes 8 servings.