This Eggless, Butterless, Milkless Cake is a classic wartime recipe born out of necessity during rationing periods when common ingredients like eggs, milk, and butter were scarce. Despite its minimalist ingredient list, the cake is rich in flavor thanks to raisins, spices, and nuts. It's a moist, spiced cake that's perfect for frugal baking and a great option for those with dietary restrictions. Its simplicity and shelf-stability have made it a beloved dessert across generations.
Ingredients
- 1 cup sugar
- 1 cup water
- 2 cups raisins
- ½ cup lard (or shortening)
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- ½ tsp salt
- ½ cup nuts (chopped )
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
Step 1: Boil Base
- Mix sugar, water, raisins, lard, spices, and salt in a saucepan.
- Bring to a boil and simmer for 3 minutes, stirring constantly.
- Cool mixture to room temperature.
Step 2: Add Dry Ingredients
- Add chopped nuts, flour, baking soda, and baking powder to the cooled mixture.
- Stir until fully combined.
Step 3: Bake
- Pour batter into a loaf pan lined with waxed paper.
- Bake for 1 hour in a slow oven (approx. 300°F or 150°C).
Tips
- Substitute lard with vegetable shortening or coconut oil for a vegetarian option.
- Add dried cranberries or chopped dates for a fruity twist.
- Sprinkle with powdered sugar or glaze for added sweetness.
- Store in an airtight container for up to a week, flavor improves over time.
Nutrition
Calories: 367kcalCarbohydrates: 81gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.5mgSodium: 227mgPotassium: 373mgFiber: 4gSugar: 26gVitamin A: 117IUVitamin C: 4mgCalcium: 104mgIron: 3mg
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