How to Prepare Traditional Poor Man’s Cake

This recipe, also called “poor man’s cake,” was initially developed in the 1930s, during the height of the Great Depression. Dairy products were regarded as a luxury at the time, therefore people looked for dishes that could be made without them.

A form of this cake, known as “war cake,” emerged later in World War II and included some dairy, but in small amounts because of the food restrictions that were in place at the time. We’re going to provide a recipe for a “poor man’s cake” from the World War II era, which was first published in The Birmingham Eccentric in 1941.

Poor Man’s Cake: What’s in It?

Poor man’s cake usually uses little to no butter or milk, so its flavor, tenderness, and wetness come from other staple pantry items like brown sugar, raisins, cinnamon, and cloves.

Watermelon rind preserves are a unique vintage ingredient that you have probably never heard of or tasted.

Yes, you did hear us. Fruit preserves prepared from the rinds—that is, the white part—of watermelon—much like pickled watermelon rinds—are one of the key ingredients of poor man’s cake.

Watermelon rind preserves: what are they?

This traditional recipe makes candied watermelon chunks in a spiced syrup with cinnamon using an ingredient that would otherwise be tossed. In the US, they were more widely available once, but these days it’s hard to locate them anywhere beyond local Amish markets or specialist food stores.

Making your own watermelon rind preserves is your best chance of acquiring a jar of this stuff!

The Recipe for Poor Man’s Cake

With few dairy ingredients, this luscious vintage spice cake is packed with crisp walnuts and plump raisins.

Ingredients

• 1/2 cup raisins
• 2 cups flour
• 1 teaspoon cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mace (or ground nutmeg)
• 1/2 cup butter
• 1 cup sugar
• 1 cup watermelon rind preserves
• 2 eggs
• 1 cup walnuts, chopped

Guidelines

Step 1: Let the raisins soak.

Pour enough water into a small saucepan to cover the raisins, then bring it to a boil. Cook until the raisins are plump, about 10 minutes; drain and rinse with cool water.

Tip: As an alternative, cover the raisins with boiling water and let them soak all night. Before using, remove any extra water.

Step 2: Combine dry ingredients with a whisk.

Mix the flour, cocoa, baking powder, salt, and spices in another bowl. Put aside.

Step 3: Combine sugar and Cream butter.

Next, use a stand mixer bowl with a paddle attachment to cream butter and sugar together until creamy and fluffy, about 3 to 4 minutes.

Step 4: Include the moist components

Beat in the eggs after adding the watermelon rind preserves and mixing them well.

Step 5: Merge

Gradually start adding the dry ingredients to the mixer while gently stirring the plumped raisins into the wet ingredients. Mix the mixture until it is smooth and no flour is left. Don’t overmix the cake, please.

Step 6: Let the cake bake.

Transfer the mixture into a parchment paper-lined, 9×9 baking pan that has been oiled. Bake for one hour, or until a toothpick inserted in the center comes out clean, in an oven preheated to 375°F. Take out, let it cool, then cut and serve.

Serving Ideas for Poor Man’s Cake

You can serve poor man’s cake warm or at room temperature by slicing it. Savor it with a variety of toppings or just as is.

• Consider using powdered sugar to dust.

• Pour over caramel sauce (homemade or store-bought would be delicious).

• Top each slice with a generous dollop of whipped cream.

read also: Chocolate cream Pie will bring back your childhood.

How to Make Vintage Poor Man’s Cake (msn.com)