This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

Terry

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 8x4 inch loaf pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.

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  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.

  • In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.

  • Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts

270 calories; protein 2.9g 6% DV; carbohydrates 53.5g 17% DV; fat 6.1g 9% DV; cholesterol 0mg; sodium 337mg 14% DV. Full Nutrition
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Reviews (13)

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Most helpful positive review

Rating: 5 stars
11/22/2002
Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...! Read More
(22)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2002
Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...! Read More
(22)
Rating: 4 stars
08/29/2002
Five stars for vegans and those who don't have the standard eggs milk or butter on hand three or four stars for everyone else. I enjoyed it and it had a unique spicy taste but it's not the best cake I've ever made. Read More
(12)
Rating: 5 stars
04/25/2007
Love this cake! I started making it for my two vegan sons but it's a favorite around our house too. I've tried two different versions but this version (boiling the spices) gives better flavor and nice color too. Read More
(9)
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Rating: 5 stars
09/18/2009
I used coconut oil instead of shortening and instead of brown sugar used about 75% Evaporated Cane Juice and 25% a combo of Yacon syrup and agave nectar. Bake time 50 minutes. It turned out divinely. GREAT for dessert even unfrosted. Read More
(8)
Rating: 5 stars
10/14/2011
Excellent recipe- it produced a dense moist loaf that was excellent for breakfast or a light snack. Be sure to sift the dry ingredients just as the recipe says. I also adjusted the spices to suit my taste- 1 1/2 tsps cinnamon 1 tsp freshly grated nutmeg and 1/4 tsp ground cardamom. Yummy!:) Read More
(8)
Rating: 4 stars
03/16/2008
I multiplied the recipe by 1.5 to make a double-layer cake in 8" pans and it worked well (see photo!). We found the cake delicious (I used a vegan "buttercream" frosting and raisins for decoration) but it turned out somewhat dry; not sure why. Next time I will do something to add more moisture maybe a little more shortening or some milled flaxseed. Read More
(7)
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Rating: 5 stars
12/04/2013
Excellent recipe been baking a lot so ran out if eggs gave this recipe a shot super simple only change I made was add 1/2 cup butter did not have shortening! Will be making this cake several more times before the year ends:) thank you terry:)) Read More
(3)
Rating: 5 stars
09/04/2015
I wanted something sweet but was out of the basic baking supplies. I put this recipe together in 1 2 3 substituting coconut oil for shortening and adding a few choc chips to the mix. My sweet tooth was satisfied. This is an excellent healthy tasty recipe! Thank you for sharing!! Read More
(3)
Rating: 5 stars
08/24/2014
Cake came out moist and for Someone who doesn't like cakes I enjoyed this. Hubby also loved it. Read More
(2)
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