“Company” and “cake” were synonymous in the South, even in the tight economic times of the Great Depression and World War II. Warrior Cake was an eggless, milkless, butterless cake popularized during wartime shortages. Pat Goodyear, now of Baltimore, Maryland, says this special cake was served at holiday gatherings during her North Carolina childhood. “My grandmother, Rosa McKrae Winters, made this cake every year. She was a native of North Carolina and was a fine Christian woman who believed in putting her family first,” she says. “Money was tight and celebrations few and far between,” so Warrior Cake was a welcome delicacy. For a really striking presentation, Goodyear’s grandmother added two layers of plain yellow cake between the layers of raisin cake. Warrior Cake is vegan when made with shortening, and a good dessert solution for avoiding allergens like eggs and dairy.

WARRIOR CAKE

CAKE

1 pound raisins

2 cups firmly packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

¼ cup shortening or butter

2 cups water

3 ½ cups all-purpose flour

2 teaspoons baking soda

FILLING

1 fresh coconut, grated, or 12 to 14 ounces shredded unsweetened coconut

2 cups white sugar

2 tablespoons all-purpose flour

1 cup boiling water

Juice of 2 lemons

To make the cake preheat the oven to 350 degrees. Grease and flour two or three 9-inch round cake pans. Combine the raisins, brown sugar, cinnamon, cloves, nutmeg, shortening, and water in a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes. Let cool, then add flour and baking soda. Divide the mixture between the cake pans. Bake for about 45 minutes, until a wooden pick inserted near the center comes out clean. Let cool in the pans for 10 minutes. Invert onto a wire rack and let cool completely.

To make the filling combine the coconut, sugar, and flour in a saucepan and toss to combine. Add the water and mix well. Heat over medium-low heat, stirring, until the mixture is as thick as jam. Add the lemon juice and mix well.

Place one cake layer on a serving platter. Top with half of the filling. Place the second layer on the filling. Spread the remaining filling over the top of the cake.

97814016054_0011_005.jpg Makes 14 to 16 servings