Try this Eggless, Butterless and Milkless Cake recipe, or contribute your own.
Suggest a better descriptionThis 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
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Serving Size: 1 Serving (931g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3387 | ||
Calories from Fat: 644 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.6g | 95 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 38.3mg | 12 % | |
Sodium 316mg | 11 % | |
Potassium 925.3mg | 24 % | |
Total Carbohydrate 662.2g | 195 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 653.6g | ||
Protein 31.7g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3387
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