Eggless, Butterless and Milkless Cake

Try this Eggless, Butterless and Milkless Cake recipe, or post your own recipe for Eggless, Butterless and Milkless Cake

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Eggless, Butterless and Milkless Cake Ingredients

1 c Brown sugar	1/2 ts Ground cloves
1 c Water	1 pn Salt
2 c Seedless raisins; chopped	1 ts Baking soda in a little hot
1/2 c Shortening	2 c Flour
1/4 ts Nutmeg	1/2 ts Baking powder

Instructions for Eggless, Butterless and Milkless Cake

This comes from the Wesley Cookbook (by Florence Cerda) Put brown sugar, water, raisins, shortening, nutmeg, cloves and salt in saucepan. Boil together 3 minutes, then cool. When cold, add soda-hot water mixture. Sift together flour and baking powder. Mix into batter. Bake in moderate oven at 375 degrees for 45 minutes. Note: This was used in World Wars I and II. It was called the Less Cake. Posted to Bakery-Shoppe Digest V1 #196 by vergie1@juno.com (Vergie A Ewing) on Aug 18, 1997

Main Ingredient: CakeCuisine: Uncategorized