Eggless, Milkless, Butterless Cake III2 Reviews
“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.” - by Bernadette Beaupre
Original recipe yields 1 - 8 inch square cake
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
- In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
- 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.
- Bake for 20 to 25 minutes. Serve warm.
Amount Per Serving (12 total)
- 214 cal
- 2.8 g
- 45.8 g
Based on a 2,000 calorie diet
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Grandma's Eggless, Butterless, Milkless Cake
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