Best 3 1940s White Cake Recipes

As one of the most popular cakes in the 1940s, the delicate, fluffy texture and sweet flavor of white cake made it a timeless classic. Even today, bakers strive to recreate this iconic treat using recipes that have been passed down through generations, capturing the essence of a bygone era. Whether you're a seasoned baker or a novice in the kitchen, our curated selection of 1940s white cake recipes will guide you in crafting this delightful cake that evokes nostalgia and captures the charm of a simpler time.

Let's cook with our recipes!

GRANDMA ADELINE'S 1940'S WAR CAKE

Grandma Adeline's 1940's War Cake image

This was the recipe my grandmother made at Christmas during WWII when supplies were rationed and not available for regular types of fruitcakes. It has been passed down and still made each year. This year, it seems especially appropriate.

Provided by Food Network

Number Of Ingredients 12

Ingredients

1 cup white raisins
2 cups water
1/2 cup lard
1 3/4 cups white flour
1 tsp baking soda
1 tsp nutmeg
1 cup white sugar
1 tsp cinnamon
1 tsp cloves
Dash baking powder
1/2 tsp salt
1 egg

Steps:

Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.

1940'S BEST CARROT CAKE RECIPE

1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

1940S VINEGAR CAKE ( EGG FREE)

1940s Vinegar Cake ( Egg Free) image

egg free and very moist you can make a cake or do muffins and its so easy, and if you wanted you could safely lick the spoon as its egg free.

Provided by kitchen witch 2

Categories Dessert

Time 16m

Yield 10-12 muffins, 1 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces self-rising flour
3 ounces margarine
3 ounces sugar
1/4 pint milk
1 tablespoon white vinegar
1/2 teaspoon bicarbonate of soda
3 -4 ounces chocolate chips (or small childs jellys or almond chips or mixed fruit)

Steps:

cream together sugar and margarine.
add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
cook cake for 1 hour and muffins until golden brown and firm on top.

Nutrition Facts : Calories 2037, Fat 100.1, SaturatedFat 32.3, Cholesterol 17.1, Sodium 3679.2, Carbohydrate 273.2, Fiber 9.7, Sugar 131.7, Protein 25.3

Tips:

Use cake flour: Cake flour produces a tender, fine-grained cake. If you don't have cake flour, you can make your own by whisking together 1 cup all-purpose flour and 2 tablespoons cornstarch.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This classic 1940s white cake is a delicious and versatile dessert that can be enjoyed by people of all ages. Its simple, yet elegant flavor makes it perfect for any occasion, from birthday parties to holiday gatherings. With its moist, tender crumb and fluffy frosting, this cake is sure to be a hit with everyone who tries it.