Linda Matchett's Wartime Cake

Linda Shenton Matchett is a journalist, blogger, and author. Born in Baltimore, Maryland, a stone’s throw from Fort McHenry, Linda has lived in historical places most of her life. She is a volunteer docent at the Wright Museum of WWII and as a Trustee for the Wolfeboro Public Library. Active in her church Linda serves as treasurer, usher, choir member, and Bible study leader. She is author of several romance novellas. Under Fire, the first in her trilogy about amateur sleuth/war correspondent Ruth Brown has just been released by eLectio Publishing. Visit Linda's Website HERE.

Linda's Latest Book Release: Under Fire 

Journalist Ruth Brown’s sister Jane is pronounced dead after a boating accident in April 1942. Because Jane’s body is missing, Ruth is convinced her sister is still alive. During her investigation, Ruth becomes suspicious about Jane’s job. Eventually Ruth follows clues to war-torn London. By the time she uncovers the truth about Jane’s disappearance, she has stumbled on black marketers, resistance fighters and the IRA – all of whom may want her dead.

Purchase the book HERE.

Linda's Wartime Cake 

(from Betty Crocker’s Your Share, published in 1943 by General Mills, Inc. Provided courtesy of the Wright Museum of WWII.)

Shortly after entering WWII, the U.S. government realized that some sort of food control program would have to be instituted in order to feed a hungry nation as well as the troops and our Allies. Folks living in rural areas had land on which to create Victory Gardens, whereas those in the cities depending on tinned items and produce being shipped in from outlying farms. My character, Ruth Brown, comes from a small New Hampshire village where food was readily available. When Ruth follows clues about her sister’s disappearance to London, England, a crowded, bombed-out city, she experiences scarcity and privation. She would have had to be creative when preparing meals, often going without staples such as eggs, milk, and butter. Hence the following recipe that is eggless, milkless, and butterless.

1 cup brown sugar

1 ¼ cups water

½ cup lard or other shortening

2 cups raisins

½ teaspoon nutmeg

2 teaspoons cinnamon

1 t salt

1 t soda

2 t water

2 cups flour

1 teaspoon baking powder

Preheat oven to 325 degrees. Grease and flour an 8-inch square pan.

Mix together brown sugar, water, lard, raisins, nutmeg, and cinnamon; boil on low for 3 minutes. Cool slightly. In small bowl, combine salt, soda and water; add to the brown sugar mixture. Combine flour and baking powder; Stir into the brown sugar mixture.

Pour mixture into prepared pan. Bake in oven for 40-50 minutes, until toothpick comes out clean. Delicious without icing.