I am currently working on the second time through the World War II years and found this recipe of my grandma Myrtie Briggs. I know that sugar was rationed, so I wouldn’t think this cake could be made too often.
Canadian War Cake or Butterless, Eggless, Milkless Cake
2 cups brown sugar
2 cups hot water
4 tablespoons lard
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves or nutmeg
1 cup raisins
1. Boil together for five minutes after they begin to bubble.
2. When cold add 3 cups flour and 2 teaspoons of soda dissolved in 1 teaspoon hot water.
3. Line pans with oil paper.
4. Bake in two loaves in a slow oven for 1-1/4 hours.