For a richer flavor, try using dark brown sugar instead of light brown sugar. Chopped walnuts or pecans can be added to the batter for extra texture and flavor. A teaspoon of vanilla extract can be added to the cooled raisin mixture for enhanced aroma. This cake keeps well at room temperature for several days, or can be frozen for longer storage.
Eggless, Milkless, Butterless Cake IV
-
PREP TIME20 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING9 People
-
VIEWS24
A deeply flavorful and wonderfully moist cake, brimming with spice and plump raisins. This 'Wartime Cake' is a testament to resourcefulness, proving that deliciousness can be achieved even without eggs, milk, or butter.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate61 g
-
Fiber2 g
-
Protein4 g
-
Saturated Fat2 g
-
Sodium339 mg
-
Sugar35 g
-
Fat8 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins In a medium saucepan, combine the brown sugar, water, raisins, shortening, salt, nutmeg, and cinnamon. (Prep time: 5 minutes)
02 Step
Recipe View 3 mins Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Continue boiling for exactly 3 minutes. (Cook time: 3 minutes)
03 Step
Recipe View 40 mins Remove the saucepan from the heat and allow the raisin mixture to cool completely to room temperature. This step is crucial for the cake's texture! (Cooling time: 30-45 minutes)
04 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan to prevent the cake from sticking. (Prep time: 5 minutes)
05 Step
Recipe View 3 mins In a separate medium bowl, sift together the all-purpose flour and baking powder. This ensures even distribution of the leavening agent. (Prep time: 3 minutes)
06 Step
Recipe View 5 mins Once the raisin mixture has cooled, gently fold in the sifted flour mixture until just combined. Be careful not to overmix, as this can result in a tough cake. (Prep time: 5 minutes)
07 Step
Recipe View 2 mins Pour the batter into the prepared baking pan, spreading it evenly. (Prep time: 2 minutes)
08 Step
Recipe View 43 mins Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (Bake time: 40-45 minutes)
09 Step
Recipe View 1 hrs Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 1 hour)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Braden Pfeffer
Jun 19, 2025I found that 40 minutes was perfect in my oven, so start checking it around then.
Marielle Mann
May 11, 2025I was skeptical about a cake without eggs, milk, or butter, but this recipe proved me wrong! It's surprisingly delicious and moist.
Zora Tremblayzboncak
May 7, 2025My grandmother used to make this cake during the war. It brought back so many memories!
Claude Gottlieb
Apr 23, 2025The cooling time is crucial. Don't skip it! It really makes a difference in the texture of the cake.
Vivianne Upton
Apr 11, 2025I added a handful of chocolate chips to the batter, and it was a hit!