Eggless, Milkless, Butterless Cake II

Rating: 3.88 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

By Carol

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Recipe Summary

Servings:
10
Yield:
1 loaf cake
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
335 calories; protein 4.1g; carbohydrates 59.5g; fat 9.6g; sodium 311.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

JBROSIUS
Rating: 5 stars
09/10/2003
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-fat dairy-free cake...sounds...icky. However I made this cake. It took an incredibly short amount of time to prepare and I had most of the ingredients in my kitchen (and others are inexpensive and easy to find). I put it on a wicker "plate" and decorated it with flowers and it looked like a little country birthday cake. IT WAS A HIT! Everyone in my family had multiple servings and wanted the recipe. Read More
Helpful
(26)

Most helpful critical review

SSTUDINGER
Rating: 2 stars
10/21/2004
The flavor is good but the cake was too dry for me. Read More
Helpful
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
JBROSIUS
Rating: 5 stars
09/10/2003
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-fat dairy-free cake...sounds...icky. However I made this cake. It took an incredibly short amount of time to prepare and I had most of the ingredients in my kitchen (and others are inexpensive and easy to find). I put it on a wicker "plate" and decorated it with flowers and it looked like a little country birthday cake. IT WAS A HIT! Everyone in my family had multiple servings and wanted the recipe. Read More
Helpful
(26)
JAYNEELIZABETH
Rating: 5 stars
09/10/2003
My whole family loved this cake. Read More
Helpful
(14)
JPVCW123
Rating: 5 stars
03/18/2004
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 smelled great too. The batter was yummy. I baked this cake for 55 minutes and it was slightly dry. Next time I will try 50 minutes and it should be perfect! This recipe was great but I would not really call it a cake. To me it was more like a dessert bread. It was baked in a loaf pan and it seemed like a sweet bread instead of a cake. Maybe next time I could double the ingredients and put it in a round cake pan to seem more like an actual cake. Read More
Helpful
(14)
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Joan
Rating: 5 stars
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 Read More
Helpful
(4)
SSTUDINGER
Rating: 2 stars
10/20/2004
The flavor is good but the cake was too dry for me. Read More
Helpful
(4)
Jodi
Rating: 5 stars
11/12/2010
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. Read More
Helpful
(3)
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