The best delicious Eggless, Butterless And Milkless Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Eggless, Butterless And Milkless Cake recipe today!
Hello my friends, this Eggless, Butterless And Milkless Cake recipe will not disappoint, I promise! Made with simple ingredients, our Eggless, Butterless And Milkless Cake is amazingly delicious, and addictive, everyone will be asking for more Eggless, Butterless And Milkless Cake.
What Makes This Eggless, Butterless And Milkless Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Eggless, Butterless And Milkless Cake.
Ready to make this Eggless, Butterless And Milkless Cake Recipe? Let’s do it!
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1 c Brown sugar
1 c Water
2 c Seedless raisins; chopped
1/2 c Shortening
1/4 ts Nutmeg
1/2 ts Ground cloves
1 pn Salt
1 ts Baking soda in a little hot
-water (1 or 2 tblsp)
2 c Flour
1/2 ts Baking powder
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.
Yields
1 Servings
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