World War era recipe for War Cake (no eggs, no butter, no milk)

World War era recipe for War Cake (no eggs, no butter, no milk)
In doing research for my 4th book–this one is set in LA during WWII–I came across a recipe for something called “War Cake” in which people had to make-do because of wartime rationing. Across the top of this recipe, it says “No butter, no eggs, no milk. Delicious.” Ummm…I seriously doubt it actually was, but I guess better War Cake than No Cake At All.

Below is a recipe for “War Cake” found in an anonymous cookbook from the 1940s in the New-York Historical Society Library’s Manuscript collection.

Recipe for “War Cake”

2 cups castor sugar
2 cups hot water
2 Tbsp lard
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 package seedless raisins.
Boil all together. After cold, add 2 cups of flour, 1 teaspoon of baking soda dissolved in 1 teaspoon hot water. Bake about one hour in a slow oven (300-325°F).

The verdict: This cake, while delicious, definitely doesn’t mask the substitution entirely. It’s sticky and thick, with a chewy crust instead of that melt-in-your-mouth airiness you get from a Funfetti cake. But it flat-out tastes good. A spicy, fruity cake like this could be an excellent addition to any baking repertoire. Though maybe you can figure out a way to add an egg.

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One response to “World War era recipe for War Cake (no eggs, no butter, no milk)”

  1. Magarete says:

    My mom lived through WWII as a young working gal. They had ration tickets for sugar. When they ran out, they’d sweeten their coffee with peppermint candy. While I bristled when she told me this when I was a young adult, I now understand the sacrifices they made for the war effort. And, isn’t “Starbucks” selling peppermint-flavored coffee during the holidays?

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