This was my mother's, it has sugar, but no eggs, no butter and no milk. It's from the Depression-era.

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Recipe Summary

Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

  • Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts

234 calories; protein 2g; carbohydrates 38.4g; fat 8.8g; sodium 54.9mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2003
I was looking for a cake that I could make w/o eggs. I tried this cake and it was very simple AND moist. The only change I made was that I din't have lard and I used oil instead. It did take time for the liquid to cool but I didn't mind. It didn't seem to have any bad effect. My kids and husband finished the cake that night. I will definetly make this cake again. Read More
(43)

Most helpful critical review

Rating: 2 stars
09/30/2010
This recipe was not to my liking. Read More
(2)
33 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/15/2003
I was looking for a cake that I could make w/o eggs. I tried this cake and it was very simple AND moist. The only change I made was that I din't have lard and I used oil instead. It did take time for the liquid to cool but I didn't mind. It didn't seem to have any bad effect. My kids and husband finished the cake that night. I will definetly make this cake again. Read More
(43)
Rating: 4 stars
10/02/2003
This turned out great the first and third time. Delicious and moist. The second time I didn't wait for the mixture to cool and put too much flour - so becareful not to do this. Works well with or without raisins. Excellent cut in half and layered and covered with vanilla frosting! Read More
(35)
Rating: 5 stars
04/20/2006
Great recipe! My little brother, (who is allergic to all dairy, eggs, etc.) has never had a cake before due to his severe food allergies. When I came upon this recipe, I was ecstatic to actually find something that he could eat. I was thrilled with the results and my little brother enjoyed the cake a lot. Even those of us who had "real" cake before were pleased with the results and enjoyed the cake. The ingredients are basic and the cake was easy to put together. Thanks for this recipe! Read More
(35)
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Rating: 4 stars
11/09/2008
Our daughter is diabetic so we needed a lower-carb version. In our experiment I used Splenda instead of sugar. I also used Craisins which made it colorful. The Splenda changes the carbs per serving to around 20 grams and the total calories to 170. Our experiment turned out well and we'll be able to add this to our "yes" foods list. Read More
(17)
Rating: 5 stars
08/24/2007
I made this recipe because it reminded me so much of a recipe I have called "Welfare Cookies", also made without eggs or butter. They are a soft cake-like cookie, and topped with a creamcheese or vanilla icing. So I thought it would make an excellent cake, and much easier than the cookies since I could just dump the whole thing into a pan and bake it. Good idea. It was moist and full of flavour. I doubled up on the spices since my husband loves spice cakes so much. This is a winner, with or without icing. Read More
(12)
Rating: 5 stars
02/09/2009
As a child growing up my mom made this often. It was and is still one of my favorites! The only difference in my mom's recipe was she added a cup of chopped pecans that had been floured (so they wouldn't sink to the bottom) gently stirring them in at the last before pouring into the pan for baking. (She made hers in a tube pan.) Also something else my mom did was she would start this the night before. She would cool the shortening/raisins/water/sugar mixture with a lid on the pan overnight. (She did this on top of our washing machine in the garage!) The next morning she would spoon most of the hardened shortening off and then proceed with the making the cake. Thanks so much for posting! I absolutely LOVE this cake!!:) Read More
(11)
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Rating: 4 stars
05/11/2004
This recipe is awesome. The cake is a spice cake and very dense. I used dried cherries instead of raisins. The cake is also better the day after you make it so plan ahead it's worth the wait. Read More
(8)
Rating: 4 stars
01/05/2011
I just had to try this as an experiment. For what it is it's amazing. I took the suggestion of cooking the shortening/raisin/spice/sugar mixture the night before and just letting it sit with a lid on overnight. Worked great (and smelled lovely!). My mom LOVED this cake unfortunately it was not to my liking (so my mom ended up eating the majority of it). The texture was really nice and moist. If I was growing up during the depression and eating ketchup and mayo sandwiches like my grandmother and great-aunt did I probably would have thought this was such an amazing treat however my spoiled taste buds ruined this for me. Thank you for this recipe though it was really cool to make! Very ingenious for containing no milk eggs or butter! Read More
(7)
Rating: 5 stars
11/20/2008
I have been making this cake for years and my friends and famliy live it. At Christmas time I put candied fruit in it also and it makes a great fruit cake. Friends who don't like fruit cake say they like this. Read More
(7)
Rating: 2 stars
09/30/2010
This recipe was not to my liking. Read More
(2)
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