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My review
Eggless, Milkless, Butterless Cake II
9 made it |
6 reviews
| 0 photos
Carol
"This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them."
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Ingredients
servings 335Original recipe yields 10 servings (1 loaf cake)
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Directions
{{model.addEditText}} Print- Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
- Measure flour, soda, and baking powder, and sift together.
- Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
- Bake at 325 degrees F (165 degrees C) for about 1 hour.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
6/1/2001
It was my mom's birthday, who is medicated for high cholesterol, and my sister, who has recently determined she is lactose intolerant, was joining us for dinner. Hmmm...cholesterol-free, low-fa...
Most helpful critical review
10/20/2004
The flavor is good, but the cake was too dry for me.
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6/1/2001
It was my mom's birthday, who is medicated for high cholesterol, and my sister, who has recently determined she is lactose intolerant, was joining us for dinner. Hmmm...cholesterol-free, low-fa...
3/18/2004
This cake was delicious. I am glad to see a recipe for those with allergies that actually tastes GOOD! This was the first cake I ever made and It turned out looking great, tasted great, and sme...
11/17/2007
I have been using this receipe for years and for the holidays I add fruitcake mix and plenty of nuts. I beats boughten fruitcake
11/6/2010
This cake was surprisingly good, I'm glad I made it! I followed the directions, and chose not to add the almonds, although I did add the almond extract.