1918 War Cake (1918) – a very thrifty boiled fruit cake made with scant amount of fat (margarine) and no eggs.
An Authentic Recipe from The Great War of 1914 to 1918
Today’s recipe for 1918 War Cake is a very thrifty boiled fruit cake made with scant amount of fat (margarine) and no eggs.
This recipe is from “The People’s Friend”, January 7, 1918, so over a hundred years old, but as like so many old recipes from that era, it’s still very relevant in today’s tough economic times.
Perfect for a weekend baking project, this cake keeps for up to a week in cake tin, and is perfect with a cuppa or as a treat for the school lunchbox.
Originally made a few years ago, this recipe was part of one of the most fascinating pieces of commissioned work I have undertaken.
It was linked to the act of commemoration for all those who fought and lost their lives in The Great War (1914 to 1918) in 2014.
I was asked to recreate some original recipes from the era and then style them with appropriate props and photograph them, all taken from the recipe archives of The People’s Friend magazine.
I was sent an extensive list of recipes as sent in to The People’s Friend by their readers of the time, and what a remarkable and interesting list of recipes they were.
From Treacle Scones and Vegetable Cutlets to Portuguese Toast (eggs, ham, onion and tomatoes on toast) and Bonza Stew (vegetable stew), the recipes were a poignant and a tangible snapshot of the way we used to cook and eat at the beginning of the twentieth century.
The recipes were published in the special edition of The People’s Friend in September 2014, and although I have shared a couple of recipes already on Lavender & Lovage, I haven’t shared this recipe for 1918 War Cake until now.
The Recipes
In the end, I whittled the list down to six recipes, each one to represent a different course and with some of them using leftovers and ingredients that are not that common today; the recipes I chose to recreate were:
Pea Soup (1914) – made with split peas, onion, carrot and turnip, this soup was very comforting and extremely filling.
Cheese and Lentil Savoury (1916) – this was a spread made with cheese, lentils, breadcrumbs and parsley.
Saturday Pie (1915) – a classic leftovers dish of cold meat, mashed potato, onions and herbs.
An Indian Recipe (1917) – a curry by any other name, this was originally made with rabbit, although I used chicken thighs.
Apricot Charlotte (1915) – a thrifty pudding made with stale bread and dried apricots.
1918 War Cake (1918) – a very thrifty boiled fruit cake made with scant amount of fat (margarine) and no eggs
An Egg Free Fruit Cake
Ingredients
- • 150 g (5½ oz) sugar
- • 150 g (5½ oz) raisins
- • 150 g (5½ oz) currants
- • 1 tsp cinnamon
- • 1 tsp ground ginger
- • 1 tsp ground cloves
- • ¼ tsp grated nutmeg
- • 85 g (3 oz) margarine
- • Pinch salt
- • 300 g (10½ oz) plain flour
- • 1 tsp bicarbonate of soda
- • ½ tsp baking powder
More Wartime Recipes
- Cheese and Lentil Savoury (1916) – this was a spread made with cheese, lentils, breadcrumbs and parsley
- Apricot Charlotte (1915) – a thrifty pudding made with stale bread and dried apricots
- Saturday Pie (1915) – a classic leftovers dish of cold meat, mashed potato, onions and herbs
Pin me for Later Baking
Recipe for 1918 War Cake
1918 War Cake
1918 War Cake (1918) – a very thrifty boiled fruit cake made with scant amount of fat (margarine) and no eggs.
This recipe is from "The People's Friend", January 7, 1918, so over a hundred years old.
Perfect for a weekend baking project, this cake keeps for up to a week in cake tin, and is perfect with a cuppa or as a treat for the school lunchbox.
Ingredients
- • 150 g (5½ oz) sugar
- • 150 g (5½ oz) raisins
- • 150 g (5½ oz) currants
- • 1 tsp cinnamon
- • 1 tsp ground ginger
- • 1 tsp ground cloves
- • ¼ tsp grated nutmeg
- • 85 g (3 oz) margarine
- • Pinch salt
- • 300 g (10½ oz) plain flour
- • 1 tsp bicarbonate of soda
- • ½ tsp baking powder
Instructions
1. Place all the ingredients apart from the flour, bicarbonate of soda and baking powder in a saucepan with 300 ml (1/2 pt) water and boil together for 3 minutes. Put aside to get cold.
2. Pre-heat oven to 180 deg C/350 deg F/Gas Mark 5 and grease and line a 900g (2 lb) loaf tin.
3. Add the bicarbonate of soda and baking powder to the flour and mix together. Sieve into the cold mixture and stir well.
4. Transfer the mixture to the prepared tin and bake in the pre-heated oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
Notes
An authentic WW1 recipe for a fruit cake that uses no eggs and very little fat.
Adjust spices to personal taste.
A vegan cake when maragrine is used, or a plant based spread.
450g mixed fruit with peel can be used in place of the raisins and currants for a richer taste.
SR flour can also be used in place of plain flour - omit the barcarbonate of soda, but add the baking powder.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 113Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 94mgCarbohydrates 23 gFiber 85gSugar 8gProtein 323g
Jen says
An interesting recipe, the historical aspect is fascinating.
Karen Burns-Booth says
Thank you Jen
Louise K. says
It looks good. I’d like to try it.
Currants are hard to find, and expensive, here in the States. It would defeat the “thrifty” characteristic if I paid the price asked for mail order currants. Do you think dried apricots or cranberries would be a suitable substitution? Or golden raisins, which I think you call sultanas?
I appreciate you sharing this. I’m interested in both cooking and history, and your interesting posts cover both areas!
Thank you,
Louise
Karen Burns-Booth says
Hi Louise
I’m sure any dried fruit will work, although I’ve not tried cranberries or apricots, I’m sure they should work.
Karen
sherry says
i’d use butter instead and add some mixed peel.. this sounds quite good considering it’s a wartime cake 🙂
Karen Burns-Booth says
Recipes are made so be tweaked!
PATRICIA Cruickshank says
Dea rKaren Burns-Booth
Today I made the 1918 war cake and when reading where it states to put all the said ingredients into a saucepan with the water, the quantity is incorrect, it states 300ml which is just over half of pint whereas it next says in brackets (pt) water, so which is it? half a pint or 1 pint?
I made it with 300ml of water but when mixing the flour in it started to be stiff to manoeuvre so added some milk to make it moist.
I look forward to your reply in advising the correct amount of liquid.
Kinds Regards
Tricia
Karen Burns-Booth says
Hello – no, I’ve checked the recipe and it DEFINITELY says add 300ml water and in in brackets it says 1/2 pint.
Not sure where you would have seen anything different?
It is a fruit cake and not a light sponge, so a stiff batter is right.
Karen