Eggless, Milkless, Butterless Cake IV


"This is a dark cake, moist and spicy with raisins. It is also known as Wartime Cake."


1 h 5 m {{adjustedServings}} servings 319 cals
Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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  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.
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  1. 6 Ratings


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...