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World War II Cakes

Happy Healthy Holidays!

All three recipes date back to the days of World War II, when sugar was rationed. The third recipe is from a 1922 cookbook from the Metropolitan Life Insurance Company.

World War II Cakes with white frosting

Honey Cake

1/2 cup solid vegetable shortening (some butter can be used in place of some of the shortening)
1 cup honey
1 egg, well beaten
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour milk (1/2 cup milk mixed with 1/2 teaspoon white vinegar)
1/2 cup chopped nuts

Preheat oven to 350-degrees.

Cream shortening in bowl. Add honey and egg.

In bowl, sift together flour, baking soda, salt and cinnamon. Add alternately with sour milk to shortening mixture. Add nuts.

Pour batter into greased and floured 13 x 9-inch baking pan. Smooth top of batter with spatula. Batter will be sticky. Bake in preheated oven 35 minutes or until done.

Recipe makes about 12 servings.

Butterscotch Sugarless Cake

1/2 cup solid shortening
1 cup white corn syrup
2 eggs, well beaten
1 package (3.5 ounces) butterscotch pudding mix
1/2 teaspoon salt
2 /3 cup sour milk or buttermilk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 350-degrees.

Beat together shortening and corn syrup in bowl.

In another bowl, combine eggs, pudding mix and salt. Add to shortening mixture. Add sour milk alternately with combined flour, baking powder, and baking soda. Mix well and add vanilla.

Divide batter evenly between two greased and floured 9-inch cake pans. Bake in preheated oven 30 to 35 minutes or until done. Remove from oven, cool completely then fill and/or frost as desired.

Recipe makes about 12 servings.

War Cake

Yellow cake with white frosting

1 cup molasses
1 cup corn syrup (light or dark can be used)
1-1/2 cup boiling water
2 cups raisins
2 tablespoon solid vegetable shortening
1 teaspoon salt
1 teaspoon ground cinnamon
1 /2 teaspoon ground cloves
1 /2 teaspoon ground nutmeg
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder

In large pot, combine molasses, corn syrup, water, raisins, shortening, salt, cinnamon, cloves and nutmeg. Bring to a boil. Remove from heat and cool to room temperature.

Preheat oven to 350-degrees. Sift together flour, baking soda, and baking powder. Combine with molasses mixture and beat well.

Divide batter between two well-greased 9 x 5-inch loaf pans. Bake 45 minutes or until done. Cakes will be dense and will not rise much.

Recipe makes two loaf cakes.

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