Delicious Wartime Cake Recipes Uk
In the UK during World War II, there was a great shortage of certain ingredients, such as sugar, eggs, and butter. The government issued a number of recipes to help people make cakes and other treats with what they had available. Here are some of the best wartime cake recipes UK that are still popular today.
Carrot Cake
Ingredients:
- 1 cup chopped carrots
- 1/2 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup chopped dates
- 1 cup white sugar
- 1 cup self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
In a large bowl, combine chopped carrots, oil, raisins, dates, and sugar. Beat until well combined. In a separate bowl, sift together flour, baking soda, cinnamon, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely. Serve with a dollop of cream cheese frosting.
Nutrition:
One serving of Carrot Cake (1/8 of the cake) contains about 370 calories, 17 grams of fat, 51 grams of carbohydrates, and 3 grams of protein.
Syrup Sponge Cake
Ingredients:
- 3 tablespoons golden syrup
- 3 tablespoons boiling water
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
In a large bowl, combine the golden syrup and boiling water. Whisk until combined. Add the sugar, oil, eggs, and vanilla extract and beat until light and fluffy. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Serve with a dollop of whipped cream.
Nutrition:
One serving of Syrup Sponge Cake (1/8 of the cake) contains about 300 calories, 12 grams of fat, 41 grams of carbohydrates, and 4 grams of protein.
Plum Pudding Cake
Ingredients:
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup chopped prunes
- 1/2 cup chopped dates
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup self-raising flour
- 1/2 cup chopped nuts
- 1/2 cup chopped mixed peel
Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
In a large bowl, combine the raisins, currants, prunes, dates, oil, sugar, cinnamon, allspice, baking powder, baking soda, and salt. Beat until well combined. In a separate bowl, sift together the flour and nuts. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the mixed peel. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely. Serve with a dollop of custard.
Nutrition:
One serving of Plum Pudding Cake (1/8 of the cake) contains about 360 calories, 16 grams of fat, 49 grams of carbohydrates, and 4 grams of protein.
These classic wartime cake recipes UK are sure to bring back nostalgic memories. Not only are they delicious, but they are also economical, using ingredients that are easy to find. So why not try one of these recipes and enjoy a piece of history?
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