0_Wizard
Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine
Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder.
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Cake
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Cake
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Banana cake
Banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, such as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Indonesian and Vietnamese cuisine. Banana cake is prepared using banana as a primary ingredient and typical cake ingredients such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas.
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Chestnut cake
Chestnut cake is a cake prepared using chestnuts. Chestnut flour prepared from cooked, ground chestnuts are used in its preparation, along with additional typical cake ingredients. It is sometimes prepared as a chocolate cake. Chestnuts are sometimes used in a frosting or glaze atop the cake, and it may be garnished with cooked or candied chestnuts. It can be prepared as a gluten-free dish. Chestnut cake is prepared using chestnuts as the main ingredient. Chestnuts are ground into a flour for its preparation. Higher quality chestnut flours for use in cake preparation may be white, rather than darker in coloration, the latter of which could be due to the chestnuts being incompletely peeled prior to grinding.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
1_Apprentice
I don't think I've ever personally made a cake with margarine...? I think it was a big cooking and baking ingredient in the middle of the 20th century
0_Wizard
Many older recipes  referred to as "oleo", short for oleomargarine.
In some places in the United States, it is colloquially referred to as "oleo", short for oleomargarine.
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Margarine
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Margarine
Margarine ( or ) is an imitation butter spread used for flavoring, baking, and cooking. Hippolyte Mège-Mouriès created it in France in 1869 when responding to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named "oleomargarine" from Latin for "oleum" (beef fat) and Greek for "margarite" (pearl indicating luster), it was later named "margarine". Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States, it is colloquially referred to as "oleo", short for oleomargarine.
GNU Oleo
GNU Oleo is a lightweight free software spreadsheet originally designed as a text-based spreadsheet using the curses library. The last development version of Oleo, 1.99.16, was released in 2001. The project was started in 1992 by Tom Lord, and became part of the GNU initiative around 1994. At the time, the only open source alternative was the older text-based sc, both products having similar functionality to early versions of Lotus 123 or Microsoft Excel. Oleo's key bindings however were inspired from the Unix world, and similar to those used by the emacs editor, which frustrated novice users familiar with the DOS counterparts.
Newfoundland Margarine Company
The Newfoundland Margarine Company (until 1950, the Newfoundland Butter Company) was Canada's first oleomargarine manufacturing company, and a leading producer in the Dominion of Newfoundland and after 1949, the province of Newfoundland and Labrador. It was founded by Sir John Chalker Crosbie in 1925 and was one of three margarine plants established in Newfoundland during the early 20th century. With the expertise of George Ehlers, a Danish chemist, the Crosbie family grew the firm into the largest margarine manufacturing firm in Newfoundland. The Newfoundland Butter Company through acquisition and merger over the years with the other two manufacturing plants was eventually sold to Lever Brothers of England in 1937 and became a subsidiary of Lever Brothers of Canada.
GI Coffeehouses
GI Coffeehouses were a consequential part of the antiwar movement during the Vietnam War era, particularly the resistance to the war within the U.S. military. They were mainly organized by civilian antiwar activists as a method of supporting antiwar and anti-military sentiment among GIs, but many GIs participated as well. They were created in numerous cities and towns near U.S. military bases throughout the U.S as well as Germany and Japan. Due to the normal high turnover rate of GIs at military bases plus the military’s response which often involved transfer, discharge and demotion, not to mention the hostility of the pro-military towns where many coffeehouses were located, most of them were short-lived, but a few survived for several years and “contributed to some of the GI movement’s most significant actions.” The first GI coffeehouse of the Vietnam era was set up in January 1968 and the last closed in 1974.
Aeronca Champion
The Aeronca Model 7 Champion, commonly known as the "Champ", or "Airknocker", is a single-engine, two-seat, light airplane, with a high wing and fixed conventional landing gear. Designed for flight training and personal use—and specifically developed to compete with the popular Piper Cub, entered production in the United States in 1945, spawning one of the most popular, and longest-produced, light airplane models in the world. In addition to the Champ's large-volume production by Aeronca Aircraft, it was revived in variations by the Champion Aircraft Company in the 1950s and 1960s, and then again in further variants by Bellanca in the 1960s and 1970s, and by American Champion Aircraft in the early 2000s.
Oleo strut
An oleo strut is a pneumatic air–oil hydraulic shock absorber used on the landing gear of most large aircraft and many smaller ones. This design cushions the impacts of landing and damps out vertical oscillations. It is undesirable for an airplane to bounce on landing—it could lead to a loss of control. The landing gear should not add to this tendency. A steel coil spring stores impact energy from landing and then releases it. An oleo strut absorbs this energy, reducing bounce. As the strut compresses, the spring rate increases dramatically, because the air is being compressed, while the viscosity of the oil dampens the rebound movement.
Boeuf à la mode
Boeuf à la mode ("beef in the style") is a French version of what is known in the United States as pot roast. It is a way to prepare a tougher cut of beef (rich in connective tissue, and in older recipes often lardoned). The dish is prepared by first browning the beef in oil, lard, or bacon fat. Some recipes include a preliminary marinating step where the beef is marinated in a combination of wine and brandy before browning. The browned beef is then braised in a liquid composed primarily of red wine with garlic and root vegetables (usually celery, carrots and onions) and herbs such as thyme, bay, or celery seed.