Christmas Cake 1947 Rations

1 review, 3 star(s). 100% would make again

Ready in 2 hours 50 minutes

Rationing didn`t finish until June 1954. Hence the Ministry of Food's official recipe to make the best use of the extra pound and a half of sugar allowed for Christmas 1947 plus the weekly fresh egg - or some of the monthly packet of dried eggs.


115 grams Margarine
85 grams Sugar; soft brown
2 ea Eggs
3 tablespoons Golden Syrup
225 grams Plain flour
2 1/2 grams Bicarbonate of Soda
5 grams Cinnamon; ground
5 grams Mixed Spice
450 grams Dried Fruit; mixed
3 tablespoons Tea; cold well-strained
1 pinch Salt

Original recipe makes 1



Line a 7" (18 cm) cake tin with greaseproof paper.

Preheat oven to 150c.

Cream margarine and sugar. Gradually add beaten eggs, then the syrup.

Sift all dry ingredients together then add to the creamed mixture along with thr fruit and the tea.

Spoon into the cake tin and make a hollow in the centre so the cake will stay flat on top. Bake for 2 hours until firm to the touch & the sides have slightly shrunk away from the sides. Cool in the tin. When cold remove from the tin & store in an airtight container

Alert editor   
Calories Per Serving: 3332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Christmas Cake 1947 Rations

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

[I posted this recipe.]
Berlin 9y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free