Eggless Milkless Butterless Cake
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Get your war cake!
Depression cake, also known as war cake, came about during the Great Depression. At that time, things like milk, butter, and eggs were expensive or hard to come by. They were also being conserved for use by the soldiers. People came up with this spice flavored cake as an alternative to traditional cakes. It is a dense, but very moist, cake. with lots of flavor. I like to top mine off with a little powdered sugar. It is great for people with dairy allergies and is sure to please the pickiest of children. I hope you enjoy this recipe.
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Eggless Milkless Butterless Cake
Ingredients
Have them all ready beforehand
1 cup white sugar2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
Nordic Ware 9 Inch Square Cake Pan with Lid
A necessity for any chef's kitchen. Naturals uncoated commercial aluminum bakes better, lasts forever and is rust proof and dishwasher safe. The Natural Commercial Bakeware line is designed for commercial use and is certified for restaurant use by NSF International, the independent certification organization for public health safety. This pan will exceed all of your expectations at home. The durable, natural aluminum construction bakes evenly and browns uniformly, while the light color prevents overbrowning. This 9 by 9 Inch Cake Pan comes with a plastic lid for storage and easy transportation of all your baked goods. Proudly made in the USA by Nordic Ware.
Nordic Ware Square Cake Pan with Lid, 9 Inch
Amazon Price: $14.35 (as of 05/31/2012)
*Commercial-grade aluminum construction
*Commercial quality bakeware
*NSF certified for safety and performance
*Dishwasher safe
*Made in the USA
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
2. In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
3. Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
2. In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
3. Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition
This recipe yields 12 servings. Each serving has 197 calories and 2.4 grams of fat.
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Is this a cake you could love?
I hope so!
I love hearing from you. Leave your comments below.
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canoz
Dec 23, 2011 @ 12:32 am | delete
- Love the history of this. The resilience of people who actually did without and made the best of it! In our blessed societies we often don't appreciate how lucky we are. Oh and by the way it sounds yummy!! I wonder if it would work with butter or olive oil? I assume so as Australian's don't have a good shortening substitute. I bring my Crisco in from North America when we visit family there.
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gonzalezdenise
Aug 12, 2011 @ 10:20 am | delete
- I will have to share your lens with my vegan friends.
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karmicchristian
Jul 26, 2011 @ 12:18 am | delete
- My curiosity about 'Eggless Milkless Butterless' Cake from Othercat drove me here. And I am certainly not disappointed. Looks and sounds yummy!
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bames24
Jun 24, 2011 @ 10:30 pm | delete
- love this recipe... we are vegetarian and Mom will never let eggs anywhere near our home so this cake is just the thing... :) thank you for sharing
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garishwasil
Jun 15, 2011 @ 6:38 am | delete
- Delicious recipe. I'll try it.
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