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Eggless, Milkless, Butterless Cake II

"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 335 cals
Original recipe yields 10 servings (1 loaf cake)

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Directions

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  1. 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.
  2. Measure flour, soda, and baking powder, and sift together.
  3. 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.
  4. Bake at 325 degrees F (165 degrees C) for about 1 hour.

Nutrition Facts


Per Serving: 335 calories; 9.6 g fat; 59.5 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 312 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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

The flavor is good, but the cake was too dry for me.

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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...

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...

My whole family loved this cake.

I have been using this receipe for years and for the holidays I add fruitcake mix and plenty of nuts. I beats boughten fruitcake

The flavor is good, but the cake was too dry for me.

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.