Eggless, Butterless And Milkless Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Brown sugar |
| 1 | c | Water |
| 2 | c | Seedless raisins, chopped |
| 1/2 | c | Shortening |
| 1/4 | t | Nutmeg |
| 1/2 | t | Ground cloves |
| 1 | pn | Salt |
| 1 | t | Baking soda in a little hot |
| water 1 or 2 tblsp | ||
| 2 | c | Flour |
| 1/2 | t | Baking powder |
INSTRUCTIONS
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. Posted to Bakery-Shoppe Digest V1 #196 by vergie1@juno.com (Vergie A Ewing) on Aug 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3662
Calories From Fat: 958
Total Fat: 106.8g
Cholesterol: 57.4mg
Sodium: 647.5mg
Potassium: 3047.3mg
Carbohydrates: 669.5g
Fiber: 19.4g
Sugar: 409.6g
Protein: 36.3g