War Cake

War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping

1 cup packed brown sugar
1 1/4 cups water
1 cup raisins
1 cup chopped walnuts
1/2 cup chopped candied citron
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, 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.

Bake at 350 degrees F (175 degrees C) for 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.