Eggless, Milkless, Butterless Cake II Recipe

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.
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.

Reviews (6)

JBROSIUS

Sep. 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, dai..." See morery-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."

JPVCW123

Mar. 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 g..." See morereat 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."