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.
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?