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Eggless, Milkless, Butterless Cake III

Eggless, Milkless, Butterless Cake III

Bernadette Beaupre

Bernadette Beaupre

This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
  2. In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
  3. Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.
  4. Bake for 20 to 25 minutes. Serve warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SAQASA3
9

SAQASA3

11/21/2003

It was a okay cake. Not bad but not all that good.

Cameron
4

Cameron

4/30/2008

I tried this recipe when I was 10 yrs. old! It was fantastic, and even better becuase I made it all by myself. It did take a while though.

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