Eggless, Milkless, Butterless Cake II

Eggless, Milkless, Butterless Cake II

6

"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."

Ingredients

{{adjustedServings}} servings 335 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

6
  1. 7 Ratings

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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.