Larch and Kingfishers Classes

More War Time Cooking

Today we made an egg-less fruit cake. During the war, eggs were rationed to 1 a week, so families had to adapt favourite recipes that did not rely on eggs.

We followed the recipe and baked this cake. After we had cleaned up, we had a taste. It was quite delicious! See below for the recipe if you would like to try it for yourself.

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The Eggless Cake

Ingredients;                                                                      1 oz = 28.35g

1lb (455g) self-raising flour

1/4 teaspoon of salt

4 ozs (115g) magarine

4ozs (115g) sugar

3 saccharin tablets (1 desertspoonful hot water)

14ozs (400g) currants, sultanas, peel

1/2 pint milk

1/4 pint of water


Making and cooking it;

1. Sieve the flour and salt into basin then rub in the magarine

2. Add fruit and sugar and mix well

3. Dissolve the saccharin in the hot water

4. Add this and the milk and water to the dry ingredients

5. Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour

6. Bake for 1 and a half hours in a moderately hot oven on the middle shelf

The above recipe is one from the McDougall’s free Wartime Cookery Book.


1 Comment »

  1. Jacky Blackmore Said,

    January 28, 2013@ 6:33 pm      Reply

    You really are becoming World War 2 cookery experts. Another delicious looking cake!

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