Recipes of this type have been popular since the Great Depression and can be served as a simpler, less expensive alternative to the traditional fruitcake during the holidays too. This page contains poor man's cake recipes.
Very similar to spice cake, this recipe has been handed down in my family for generations. It is called Poor Man's Cake because you don't need milk, butter or eggs to make it. During the depression, these were expensive and during the War (World War II) they were rationed. It is an excellent, moist cake that needs no frosting. It is always a big hit at potlucks.
Combine all ingredients in saucepan, bring to a boil, and boil for 5 minutes. Remove from heat and cool at room temperature. Add dry ingredients and mix well. Pour into a large, generously greased and floured cake pan (I use a 13 x 9 inch pan) and bake at 325 degrees F. for 25-30 minutes. Center should be firm and a clean knife or toothpick inserted in the center should come out clean. Allow to cool before cutting.
Source: Knox family recipe
By dove947 from Millinocket, ME
I lost my recipe for a very moist poor man's cake. it was dark brown in color and very moist. I tried a recipe from the internet, and it was not at all like my favorite one. It came out lighter in color, and somewhat dry. Does anyone have this very moist poor man's cake recipe? I would appreciate it!
P.J. from Delaware
I think this may be the recipe you were looking for. I got it off the internet because I'd lost my recipe, too. Thanks to Mrs. Dorothy David, we can both enjoy an old favorite. Good luck.
Title: Poor Man'S Chocolate Cake
3 c flour
2 c sugar
6 tb cocoa
2 ts baking soda
1 ts salt
12 tb oil
2 tb vinegar
2 ts vanilla
2 c cold water
Notes: By Mrs. Dorothy David, Albrightsville. The Times News, PA
In greased pan 13x9, mix all ingredients until smooth. Bake 350ø 40 to 45 minutes. Do not overbake. Frost if desired. (see below)
Poor Man'S Frosting -- Yield: 4 To 6 Servings
1 c milk
1/4 c flour
1 dash salt
1 c sugar
1/2 c margarine
1/2 c vegetable shortening - such as crisco
1 t. vanilla
In saucepan, cook milk, flour & salt till thick.Cool well. In small mixing bowl add sugar, margarine & shortening. Beat well with electric mixer. Add flour mixture & 1 t. vanilla. Beat till fluffy and stiff like whipped cream.
I sent you feed back regarding your search for the Poor Man's Chocolate Cake, but just now I found another recipe on line that I think is much closer to the one I remember and may be the same for you. Good luck!
This is the one my grandmother always made. It is dark and very moist.
Stew one pound of raisins in 2 cups of water for 15 minutes. In the same pot add 1/2 cup of shortening and stir until melted. Add 1 cup cold water, 2 cups brown sugar, 2 cups of flour and 1 teaspoon baking soda. Then add 2 more cups of flour on top of the baking soda (if the baking soda hits the warm water it will start to fizz too soon). Add 1 teaspoon each of cinnamon, nutmeg and either allspice or cloves (I used allspice). Mix in original pot and pour into a greased and floured 9x13 pan. Bake at 350 for 30 minutes, turn oven off and leave cake in for 5 more minutes. Cool completely before covering.
hdharley @ verizon .net (remove spaces to email)
I read about this recipe in a book by Fern Michaels. The book is called Texas Fury and it is the third in a series of 4.
I want to try the recipe but I don't think they used vegetable oil back in the day. I'm going to try it with shortening (the closest thing to lard). I don't think the recipe is as expensive as ya'll make it out to sound (pound for pound anyway). Back in the day, the spices were probably the most expensive things they had to buy and I'm sure they didn't add nuts unless it was a special occasion (the holidays). I'm going to give it a shot and hope my family likes it. Thanks all for sharing.
Cook raisins and water down to 1 cup juice. Add soda and shortening to liquid while warm. Add sugar and flour (enough to make light batter - will not be stiff), baking powder, salt, allspice, nutmeg, cinnamon, and ginger. Mix well and bake at 350 degrees F until done.
By Robin from Washington, IA