When World War I broke out, many food items were rationed, so there was a need for economical recipes using ingredients readily available. This one appeared in a cook book sold for $1.00 to benefit the Red Cross and American Fund for French Wounded. It was also referred to as War Cake.
BUTTERLESS, EGGLESS, MILKLESS CAKE
Put into a sauce pan:
1 cup brown sugar
1 cup water
2 cups selected raisins
1/3 cup margarine
¼ cup grated nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
Pinch of salt
Boil together 3 minutes, then cool.
When cold, add 1 teaspoonful baking soda, dissolved in hot water.
Have ready 2 cups flour into which ½ teaspoonful of baking powder has been sifted; add mixture in the saucepan to the flour and baking powder; mix well, pour into a buttered tin and bake in a moderate oven.
If unable to use brown sugar, use ½ cup of syrup and ½ cup white sugar.
(Recipe was submitted by a Miss Lathrop)
Source: Google Books, “Cook Book Helpful Recipes for War Time” compiled by Mrs. Robert S. Bradley, published 1917