New this month
Get the Allrecipes magazine

Eggless, Milkless, Butterless Cake IV

"This is a dark cake, moist and spicy with raisins. It is also known as Wartime Cake."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 319 cals
Original recipe yields 9 servings (1 - 9 inch square pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan, combine brown sugar, water, raisins, shortening, nutmeg and cinnamon. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour and baking powder.
  3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  4. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts


Per Serving: 319 calories; 8.1 g fat; 60.6 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 338 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I did a few things differently with this one. I took out the raisins and instead put a can of sliced peaces (in natural juices, drained) on the bottom of the pan. I also added a dash of allspi...

Most helpful critical review

My grandmother called this "War Cake". I learned to make it 53 yrs ago when I was 10yrs old standing next to her. As an adult and like everybody else you watch fat intake. My grandmother made t...

Most helpful
Most positive
Least positive
Newest

I did a few things differently with this one. I took out the raisins and instead put a can of sliced peaces (in natural juices, drained) on the bottom of the pan. I also added a dash of allspi...

EXCELLENT!! It turned out pleasantly moist and with a nice, lightly spicy flavor. I didn't have any raisins, so I used Craisins instead. I was worried that it would taste weird with the brown su...

My grandmother called this "War Cake". I learned to make it 53 yrs ago when I was 10yrs old standing next to her. As an adult and like everybody else you watch fat intake. My grandmother made t...

I HAVE MADE THIS FOR YEARS AND I ADD THE CANDIED FRUIT [AS FOR FRUIT CAKE] AT CHRISTMAS TIME AND IT MAKES A WONDERFUL MOIST FRUIT CAKE.

Good cake. Great served with Breyers cherry vanilla icecream

Very nice cake but a little dry on its own. I made a cinnamon icing to compliment the cake. Next time I will double the nutmeg and cinnamon and add 2 tsp powdered ginger. My picture shows th...