Cake from War Rations
Posted
Sat, 06/04/05
I came upon the following "war time" recipe while browsing Irish Culture & Customs:
Aunt Hettie's War Cake
1 C raisins
In a large saucepan, boil the raisins in the water for ten minutes. Then add the margarine and allow mixture to cool. Without sifting, add the rest of the ingredients into the saucepan. Add chopped nuts if desired. Mix well, and then pour batter into a greased 10X10" pan and bake for thirty-five minutes at 350-degree F. If a loaf pan is preferred, bake it fifty-five minutes to one hour at 350-degrees F. Test for doneness with a broom straw.
More about the cake from Irish Culture & Customs:
It seems appropriate when remembering those who fought in wars all over the world to also remember their families who were making sacrifices on the home front. Compared to fighting in the trenches, rationing might seem trivial, but it did make day to day living difficult. However, as always, the woman of the house did what she could with what she had.
To those from Northern Ireland - Belfast in particular - a "War Cake" usually means one that doesn't have any eggs. Perhaps the hens got nervous and forgot to lay, or maybe the chicken farmers got nervous and dropped the eggs? No, of course the real reason was rationing during war time. "No matter," Auntie says. "It's fast, easy to make, and easy to double in the event of a larger war."
The above pictured ration book was issued to a family County Mayo in 1948. Coupons inside were used to buy a stipulated amount of either groceries or clothing. The image comes from Kiltimagh Museum of Mayo.
Tags: Desserts;
Ireland
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