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A recipe for this cake was originally published in 1918 in a community cookbook during World War I when rationing made eggs and butter scarce, according to Ian Mosby, a Canadian food historian. Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan.
“War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!”.
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. It boasts: “no butter, no eggs, no milk, delicious.” We’ll see about that!
When butter was rationed during the war, bakers had to get creative. Find out how their makeshift sweets hold up today.
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