This article by Ray Spitzenberger first appeared in IMAGES for October 10, 2019, East Bernard Express, East Bernard, Texas.
One thing I never learned how to make was a cake. No doubt because I learned to cook in the 1940’s during World War II, when sugar and flour and many other goods and commodities were rationed by the government. Each household was allowed a certain number of coupons per month for each of the rationed items, and when you used up your ration stamps, you did without the rest of the month. The rationing began with a few items, but more were added as the War progressed. At various times, such things as sugar, coffee, meat, flour cheese, milk, canned goods, shortening, cooking oil, eggs, dried fruit, syrup, jellies, etc., required stamps.
My family had the advantage of living in a rural area where we had chickens and cows and could produce our own eggs and milk, though not sugar and flour.
While my mother could allow my brother and me to attempt to cook such easy dishes as goulash, which could be thrown together with leftovers, she couldn’t dare waste sugar, flour and shortening on our cooking and baking attempts. Like other women during the War, she learned to create cakes and pastries without using up scarce commodities. For those who lived in cities, “War Cake” recipes were especially necessary, and many ladies made milk-less, egg-less cakes, — such as the “World War II Ration Cake,” which could be made with brown sugar, water, raisins, and cinnamon. These “Ration Cakes” could be very tasty, and people came to love them and continued to bake them even after the War.
The “Victory Cake,” the “Crazy Chocolate Cake,” and the “Weary Willie Cake” were very popular, though the Victory Cake did require one egg. The Crazy Chocolate Cake called for no milk, no eggs, and no butter. Believe me, nobody used cake mixes in those days!
Having a sweet tooth, I have always loved cakes, all kinds, — fruit cakes, lemon cakes, white cakes, carrot cakes, angel food, etc., etc. So naturally during my bachelor years, I did try to learn to bake cakes long after the War but produced enough flops to give up on the idea. And I’m talking about baking cakes using cake mixes. In my early attempts, the cakes always broke into a dozen pieces when I tried to dump them out of the pan, or the dough didn’t rise, or it rose too much. Gave up for good . . . until recently when I discovered “Mug Cakes.”
First of all, let me make it quite clear that there is a big difference between a “Mug Cake” and a “Cupcake.” A cupcake is as complicated to make as a big cake, only you use a muffin tin rather than a cake pan.
The cupcake was invented in the United States in 1796, probably by Amelia Simmons. It became very popular in the 1800’s, because it took less time and was not so easily burned in hearth ovens as were big cakes. But by my standards, cupcakes were still difficult to do, and I wouldn’t have to make them in a brick oven in a stone-lined fireplace. Cupcakes were just a smaller version of big regular cakes.
The first inkling I got about a “Mug Cake,” as they are now called, to be differentiated from a “Cupcake,” came as a gift to us from a friend, called “A Cup of Cake.” It consisted of a package of cake ingredients the person had mixed together herself. You spooned some of the mix into a cup, added water or milk, and microwaved it for a minute.
Well, I couldn’t figure out how to replicate the mixture after we used it all up, so life went on without such easy little cakes. A month ago, I saw on Amazon.com something advertized as a “Mug Cake.” What an awesome discovery! You could buy a box of four packages of mix, choosing from several options, — a chocolate, a lemon, and a carrot cake. Pour the package in a mug. Add three teaspoons of water or milk. Microwave for one minute, ten seconds, and you’ve got one of the best little cakes in America! I now make cakes, finally!
Ray Spitzenberger is a retired teacher and pastor, and author of the book, It Must Be the Noodles.