I just finished writing my article on the rising cost of food due to upcoming imposition of tariffs, and lo and behold, what shows up in my inbox but a newsletter from the OLD FARMER’S ALMANAC that includes a recipe for “Poor Man’s Cake.”

I burst out laughing, and thought, “Well, this is a great piece of serendipity!” I love these kinds of “coincidences.”

Why do the Almanac folks call this recipe Poor Man’s Cake? Because their research team found that it’s a vintage cake recipe created during the 1930s—the Depression Era. The “poor man” refers to the stark lack of ingredients—no butter, no milk, and no eggs—during this time.

Back in the day a lot of women took in borders to make ends meet and had to figure out how to feed folks when there was little food to be had. These creative women were able to create a dang good cake without the inclusion of what were very expensive foods at the time.

And history has shown this recipe to stand the test of time. The absence of these ingredients doesn’t affect the taste one whit. Folks have agreed for decades that it’s the best cake ever!

Well, fast forward to our circumstances today, and what d’ya know—we just might want to follow our Depression Era grandparents’ example and give this cake a try.

Most of these ingredients may already be found right in your pantry. If you decide to add raisins, be sure to boil them first, to create a plumpness that really adds to the final flavor. Walnuts are also a yummy addition. (By the way, if you do decide to stock up on nuts, be sure to freeze them to protect their freshness. Because of their high fat content, they go rancid easily.)

It’s such a moist cake, that it’s fine without frosting—a nice plus. But it’s exceptionally good if you top it with a cream cheese frosting (like the one you use for your carrot cake recipe). OR, if you don’t have frosting, a sprinkling of powdered sugar works, too.

You’ll notice the recipe calls for shortening. I prefer butter. But I’ve also experimented with pureed prunes, applesauce, or avocado as a way to leave out the fat. And this works well.

And one last note that makes for another happy coincidence: This is a great vegan dessert option!

The folks at the OLD FARMER’S ALMANAC spent an afternoon enjoying this old-fashioned cake and said they were thrilled they found its recipe in their archives. It’s a keeper no matter what our economic circumstances might be!