same quantities as for economical cake
Rich in carbohydrates and calories from flour and sugar; provides energy but is typically low in protein and micronutrients unless enriched with eggs, dried fruit, or whole grains.
About
An economical cake, also known as a "depression cake" or "war cake," refers to a simple batter cake formulated with minimal or substituted ingredients to accommodate periods of scarcity, rationing, or financial constraint. Historically prevalent during the Great Depression and World Wars, this cake type employs a basic formula of equal or near-equal quantities of staple pantry ingredients—typically flour, sugar (or honey), fat (butter, lard, or oil), liquid (water or milk), and leavening agents—without eggs or dairy products traditionally required in richer cakes. The resulting crumb is modest in texture and relatively dense, with a straightforward, subtly sweet flavor profile that relies on spices or extracts for enhancement rather than butter or cream.
Culinary Uses
Economical cakes are prepared as everyday desserts and simple teatime cakes, valued for their accessibility and minimal ingredient requirements. The basic formula—often expressed as equal quantities by weight or volume of flour, sugar, and fat, with added liquid and leavening—serves as a foundation for numerous variations incorporating available spices, dried fruit, cocoa, or citrus zest. These cakes are typically mixed using the creaming method (beating fat and sugar together) or, in some variations, the rubbing-in method. They remain practical for home bakers today, particularly in regions where ingredient costs or availability remain considerations, and are celebrated in culinary history as resourceful responses to economic necessity.