How to Make Vintage Poor Man’s Cake
Known as “poor man’s cake,” this recipe was first created in the 1930s, during the Great Depression. At that time, dairy products were considered a luxury, so Americans sought recipes that could do without.
Later, during World War II, variations of this cake came about, often called “war cake,” that incorporated some dairy, but still in modest quantities due to wartime food rationing. The recipe we’re sharing is a World War II-era “poor man’s cake” that was originally published in The Birmingham Eccentric around 1941.
What’s in Poor Man’s Cake?
Since poor man’s cake typically requires little to no butter or milk, it relies on other basic pantry ingredients for flavor, tenderness and moisture, like brown sugar, raisins, cinnamon and cloves.
It also contains one special vintage ingredient you likely have never heard of (or tried): watermelon rind preserves.
Yep, you heard us. One of the main ingredients in poor man’s cake is fruit preserves made from the rinds (that’s the white part) or watermelon (similar to pickled watermelon rinds).
What are watermelon rind preserves?
This old-fashioned recipe uses something that would otherwise be tossed to make candied watermelon pieces in a cinnamon-spiced syrup. It used to be more common in the United States; however, today it can be tricky to find them outside of small Amish markets or specialty food retailers.
Your best bet at finding a jar of this stuff is to make a batch of homemade watermelon rind preserves yourself!
How to Make Poor Man’s Cake
This moist vintage spice cake is made with limited dairy ingredients but loaded with plump raisins and crunchy walnuts.
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
Tools You’ll Need
Directions
Step 1: Soak the raisins
Place the raisins into a small saucepan, add water to cover by one inch, and bring to a boil. Cook the raisins for about 10 minutes, or until plump, then drain and rinse with cool water.
Editor’s Tip: Alternatively, pour boiling water over the raisins and let them soak overnight. Drain excess water before using.
Step 2: Whisk together dry ingredients
In a separate bowl, stir together the flour, cocoa, baking powder, salt and spices. Set aside.
Step 2: Cream butter and sugar
Next, cream together the butter and sugar in the bowl of a stand mixer, fitted with a paddle attachment, for 3-4 minutes, or until smooth and fluffy. (Here’s how to cream butter and sugar the right way.)
Step 3: Add wet ingredients
Add the watermelon rind preserves to the butter and sugar, stir to combine, then beat in the eggs.
Step 4: Combine
Gently stir the plumped raisins into the wet ingredients and gradually begin to add the dry ingredients to the mixer. Stir until no flour remains and the mixture is smooth. Take care not to overmix the cake.
Step 5: Bake the cake
Pour the batter into a greased 9×9 baking pan lined with parchment paper. Bake in a preheated 375°F oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove, let cool, then slice and serve.
How to Serve Poor Man’s Cake
Poor man’s cake may be sliced and served warm or at room temperature. Enjoy it plain or with an array of toppings.
Try dusting with powdered sugar
Drizzle with caramel sauce (either store-bought or homemade caramel would be divine).
Add a dollop of whipped cream to individual slices (thankfully we’re not rationing dairy presently).
How to Store Poor Man’s Cake
Leftover poor man’s cake may be stored, covered, at room temperature for up to 3 days. You could also try freezing leftover poor man’s cake. Here are our tips for freezing cake.
Thrifty Recipes from the WWII Years
1 / 35
Melt-in-Your-Mouth Meat Loaf
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
Giant Molasses Cookies
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Lima Bean Soup
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. —Kathleen Olsack, North Cape May, New Jersey
Salisbury Steak Deluxe
This recipe is so good that I truly enjoy sharing it with others. I've always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later. —Denise Barteet, Shreveport, Louisiana
Classic Egg Salad
Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Creamy Raspberry Dessert
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
Pimiento Cheddar Spread
I was a theater major in college, and our director's mother always made sure we were well fed. I was particularly fond of her pimiento cheese sandwiches and tried making a similar spread for crackers. It tastes just as good as I remember! —Katrina Jameson, Brandon, Mississippi
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Old-Fashioned Applesauce
We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
Best Spaghetti and Meatballs
One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Three-Bean Baked Beans
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania
Quick Tomato Soup
There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
All-American Hamburgers
We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
Old-Fashioned Rice Pudding
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
Whole Wheat Bread
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually prepare the dough, and my mom bakes it. —Freida Stutman, Fillmore, New York
Calico Scrambled Eggs
When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Mom's Swedish Meatballs
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
Homemade Butterscotch Pudding
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
Great-Grandma's Italian Meatballs
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor’s so good, you won’t miss the extra calories. —Audrey Colantino, Winchester, Massachusetts
Beef Barley Soup with Roasted Vegetables
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
Wonderful English Muffins
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Scalloped Potatoes & Ham
I adapted an oven recipe to cook itself while I’m away. It’s ready to serve when I get home, making it a real winner in my book! —Joni Hilton, Rocklin, California
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Favorite Chicken Potpie
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Surprise Spice Cake
Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. —Hannah Thompson, Scotts Valley, California
Gingerbread Oatmeal Cookies
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio
Chicken Salad Party Sandwiches
My famous chicken salad arrives at the party chilled in a plastic container. When it’s time to set out the food, I stir in the pecans and assemble the sandwiches. They’re a hit at buffet-style potlucks. —Trisha Kruse, Eagle, Idaho
Great-Grandma's Oatmeal Cookies
Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
Corned Beef Hash and Eggs
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota
Party Franks
These tiny, tangy appetizers have broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead and then reheated with the franks before serving. —Lucille Howell, Portland, Oregon
Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Lemon-Garlic Lima Beans
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California
Cape Cod Bay Brown Bread
This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. —Kellie Foglio, Salem, Wisconsin
The post How to Make Vintage Poor Man’s Cake appeared first on Taste of Home.
