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In relation to price rises, food shortages and rationing during the First World War (28th July 1914 – 11th November 1918) and the Second World War (1st September 1939 – 2nd September 1945), the expression war cake designates a cake made with the ingredients available during wartime—especially one made with little or no butter, eggs, milk or sugar, and often featuring spices and raisins, dates or other dried fruit.
However, there have been other acceptations of the expression war cake. These are three examples:
1-: The expression designates one of four types of cake, each being named after one of the original belligerents in the First World War, in the following advertisement published in The Springfield Union (Springfield, Massachusetts, USA) of Friday 7th August 1914 [page 4, column 5]:
The Dietz Baking Co.
“War Cakes” From DietzRUSSIAN tea cakes, beautifully variegated loaves of rich cake, to slice, each 8c
GERMAN coffee cakes, with fresh fruit baked on top, peach, blueberry, apple (large) 20c
FRENCH ROLLS, fresh, crusty, doz. 12c
ENGLISH muffins, substantial, doz. 30c
2-: The expression war cake has been used to designate a cake that is sold or raffled in order to provide support to the soldiers and their families—as in the following from the Kalgoorlie Miner (Kalgoorlie, Western Australia, Australia) of Thursday 1st October 1914 [page 6, column 3]:
COOLGARDIE FUND
With the object of augmenting the Patriotic Fund at Coolgardie, Mrs. J. Crichton has manufactured what she terms a “War Cake” which is to be raffled at a near date, and the profits will be handed to the fund. The “War Cake” will be on view in the Transport Co.’s window on Saturday evening. The Mayor (D. Macpherson) will supervise the raffle.
3-: The expression war cake has been used to designate a cake that is decorated so as to express patriotic fervour—as in the following from The Daily Mirror (London, England) of Tuesday 17th November 1914 [page 4, column 1]:
Even the confectionery business has been affected by the war, and cakes are now being designed on fantastically patriotic lines.
Some are made with white icing and red, white and blue favours, the top being decorated with red, white and blue ribbons or flowers. Other war cakes are ornamented with a figure of the British bulldog.
These are, in chronological order, the earliest occurrences that I have found of the expression war cake used in the sense of a cake made with the ingredients available during wartime:
1-: From the column The South Side, by Edna Kells, published in the Edmonton Journal (Edmonton, Alberta, Canada) of Friday 25th September 1914 [page 12, column 5]—however, here, the expression is war-time cake:
Here is a very economical War-Time cake, the recipe furnished by a South Side housekeeper:
Two cups buttermilk or sour milk.
Two cups brown sugar.
Two cupsful chopped raisins.
One cupful butter.
Four cupsful flour.
One tablespoon cinnamon, nutmeg, cloves, and soda.
This recipe makes two loaves, and appeals to those who pay forty cents per dozen for eggs—sometimes cold storage at that.
2-: From Woman’s World, published in The Western Daily Press (Bristol, England) of Saturday 21st November 1914 [page 7, column 2]:
A WAR CAKE.
The following recipe will make an excellent “war cake,” not expensive, and yet much appreciated by our young people and recruits:—Recipe.—One pound of flour, ¼lb. of sugar, ¼lb. of dripping, 3oz. of raisins, 3oz. of sultanas, two teaspoons of carbonate of soda, ½-pint of milk, three tablespoons full of vinegar. Rub the dripping into the flour, add the fruit and sugar; warm the milk and dissolve the carbonate of soda in it, and then add to the other ingredients; beat the mixture well, adding the vinegar. Bake quickly, in a nice hot oven.
3-: From the following advertisement, published in the St. Louis Post-Dispatch (St. Louis, Missouri, USA) of Sunday 27th December 1914 [page 2B, column 1]:
PRODUCER TO CONSUMER
TABLE SUPPLIESEGGS—For sale. Barnett Poultry Yards. Benton 1241 R.
[…]
WAR CAKE—No eggs; no butter; holds freshness; formula, 10c. Box M-168, P.-D.
The expression war cake came back into usage during the Second World War. These are, in chronological order, the earliest occurrences that I have found:
1-: From the Newcastle Morning Herald and Miners’ Advocate (Newcastle, New South Wales, Australia) of Tuesday 12th September 1939 [page 2, column 4]—however, here, the expression is war-time cake:
In the Kitchen
On a Wartime Basis
(By “Graduate.”)Shades of 1914-1918 have been stalking through many an Australian kitchen during the past week.
We in Australia need have no fear of a food shortage, nor need we fear rationing. And there is no necessity for hoarding. We know where we stand in relation to food supplies, and in this respect we are very fortunate. However, there is one aspect which no housewife can overlook and still “do her bit.” I refer to any waste of food. We must plan to omit waste of food in the kitchen.
Within a week of the outbreak of hostilities sewing and knitting bees have come into existence. There is no doubt that needles click faster when oiled with the “cup that cheers.” I have had a number of personal requests for recipes for making war-time cakes, using a minimum of butter and eggs. And from the depths of a cabin trunk I have unearthed files of tested recipes suitable for our use to-day.
2-: From The Daily Telegraph and Morning Post (London, England) of Tuesday 26th September 1939 [page 4, column 4]:
War-Time Housekeeping
Cakes Without Eggs
RECIPES TO MEET NEW CONDITIONSHousewives-in-council inquiries received day by day reflect the new Food Control conditions. The price of certain eggs has gone up, and yesterday’s post, for example, brought many requests for recipes for eggless cakes.
Cakes of this kind are required in catering for evacuated children with hearty appetites and by housewives who want more economical cakes for ordinary use. Here are two recipes:
[…]
Interesting, too, is this recipe for a Canadian war cake used in the last war, and sent by a Virginia Water reader. It is made without butter, eggs or milk.
3-: From an advertisement for the Red & White Stores, published in The St. Catharines Standard (St. Catharines, Ontario, Canada) of Thursday 28th September 1939 [page 10, column 2]:
WAR CAKE
EGGLESS, BUTTERLESS, MILKLESS1 cup raisins
1 cup currants
½ cup Servus lard or Fluffo
1 cup brown sugar
1 cup hot water
1 teaspoon Red & White cinnamon
1 teaspoon Red & White cloves
½ teaspoon Red & White salt
Mix these ingredients together and boil 3 minutes. Set aside and when cool add
1 teaspoon baking soda
2 cups Red & White flour sifted
1 teaspoon Red & White vanilla or lemon flavor.
Bake 1 hour in a moderate oven.
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