Last week I attended the opening of the World War 2 exhibit at the Hjemkomst Center in Moorhead. It is wonderful with a great deal of research, work and effort of the staff of Clay County Heritage and Cultural Society these past weeks of putting everything into place. There are pictures and stories of Veterans from the Clay County area. It will be open for viewing for the coming year; don’t miss it! Kelly Wambach manages the gift shop there and also prepares the food for the snack shop which is open for lunch on weekdays. He baked the cakes that were served at the opening of the display using recipes from the war era when sugar and other items were rationed. This recipe is one of five different cakes that were prepared by him from the book Grandma’s Wartime Kitchen by Joanne Lamb Hayes.

1 3/4 Cups unsifted all purpose flour

3/4 Cup packed light brown sugar

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

1/4 Teaspoon salt

1/3 Cup vegetable shortening or butter (or a mixture)

2 Teaspoons baking powder

1 Cup milk

1 Large egg, lightly beaten

Combine flour, brown sugar, spices and salt in a medium bowl. Cut in shortening with pastry blender or two knives until mixture forms fine crumbs. Set aside 1/2 cup of crumb mixture. Stir baking powder into the remaining flour mixture. Add milk and egg; stir until just combined. Pour into prepared greased and floured 8” pan and top with reserved crumbs. Bake 30-35 minutes at 350 degrees until center springs back when lightly pressed. Cool 15 minutes and cut into serving pieces.