This recipe dates from the Depression era when eggs, butter and milk were in short supply. You'll be surprised how easy and delicious it is!
Tasty, easy recipe. - 22 Feb 2013
I was looking for a cake that I could make w/o eggs. I tried this cake and it was very simple AND moist. The only change I made was that I din't have lard and I used oil instead. It did take time for the liquid to cool but I didn't mind. It didn't seem to have any bad effect. My kids and husband finished the cake that night. I will definetly make this cake again. - 11 Jun 2001 (Review from Allrecipes USA and Canada)
This turned out great the first and third time. Delicious and moist. The second time I didn't wait for the mixture to cool and put too much flour - so becareful not to do this. Works well with or without raisins. Excellent cut in half and layered and covered with vanilla frosting! - 21 Jan 2003 (Review from Allrecipes USA and Canada)