Trench Cake

I ran across a recipe for Trench Cake a year or so ago, and have been curious to try it. I found it on Pinterest (where else?) but it came from this Article  from the Telegraph. It’s a very simple recipe, and unusual in that it calls for margerine instead of butter, and vinegar in milk instead of eggs. I’m guessing this was for two reasons: first, and primarily, because of rationing. 

It didn’t make a large amount of cake, which also probably helped in sending it off to a soldier in France. 

Like most other things, WWII gets all the attention. Everyone knows about rationing in the Second World War. But I was in my twenties when I first realised that it was employed during the First World War as well! Secondly, a cake without eggs and butter probably keeps longer, if you’re sending it overseas!

So, a couple of days after Armistice Day (as I still like to call it, otherwise known as Vetrans Day in America) I made Trench Cake — with some help from my niece. 

Ready to bake!

The finished product!

I didn’t put in the peel, and I soaked the currants in hot water (with a splash of vanilla) but otherwise I followed the recipe. It didn’t look great, but I really loved the flavour. The hint of coco powder added more taste than I was expecting, so that was a good surprise. I would definitely make this again!