Ah, you’re referring to the classic “Old-Fashioned War-Time Cake”, a recipe that became popular during periods of rationing, such as World War II. It’s a moist, spiced cake made without milk, butter, or eggs—ingredients that were often scarce—using pantry staples instead. Here’s a typical version:
Old-Fashioned War-Time Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice (optional)
- ½ tsp salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup water
- 1 tbsp vinegar (white or apple cider)
- 1 tsp vanilla extract
- ½ cup raisins, currants, or chopped nuts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, baking soda, spices, salt, and sugar.
- Combine wet ingredients: In a separate bowl, mix water, oil, vinegar, and vanilla.
- Mix together: Pour wet ingredients into dry ingredients, stirring just until blended. Fold in raisins or nuts if desired.
- Bake: Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool before slicing. Optionally, dust with powdered sugar.
This cake is delightfully moist and slightly tangy from the vinegar. It’s a great example of how simple ingredients can make a rich, flavorful dessert, even in tough times.
If you want, I can also give a “wartime variation with no sugar” using molasses or honey, which was common during shortages. Do you want me to do that?
