Eggless Spice Cake

    1 hour 5 minutes

    This kind of cake is sometimes called a depression cake or wartime cake as it contains no eggs or milk. It is dark and spicy.

    9 people made this

    Makes: 1 cake

    • 1 cup brown sugar
    • 1 1/4 cups (285ml) water
    • 1 cup raisins
    • 1/3 cup margarine
    • 1/2 teaspoon salt
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 2 cups (250g) plain flour
    • 5 teaspoons baking powder

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. In a saucepan, combine brown sugar, water, raisins, margarine, salt, nutmeg and cinnamon. Bring to a boil and simmer for 3 minutes. Remove from heat and allow to cool.
    2. Preheat oven to 180 degrees C. Grease and flour a 23cm square cake tin. Sift together flour and baking powder.
    3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared tin.
    4. Bake for 45 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean.

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    Reviews in English (7)


    I did a few things differently with this one. I took out the raisins and instead put a can of sliced peaces (in natural juices, drained) on the bottom of the pan. I also added a dash of allspice. Did this in the microwave for 12 minutes on high. It turned out great! It was the perfect breakfast treat when I was out of eggs and out of ideas. It was a little dry but I'm wondering if that's because I took out the raisins and it wasn't anything that hot chocolate or coffee/tea couldn't fix. I will definently be making this one again! My 1 year old and 2 year old both loved this and it is cut back on fat for me.  -  21 Oct 2002  (Review from Allrecipes USA and Canada)


    EXCELLENT!! It turned out pleasantly moist and with a nice, lightly spicy flavor. I didn't have any raisins, so I used Craisins instead. I was worried that it would taste weird with the brown sugar and the spices, but it turned out really well. Next time, I think I'll add some nuts or maybe some chocolate chips... This recipe is a keeper!  -  22 Nov 2005  (Review from Allrecipes USA and Canada)


    My grandmother called this "War Cake". I learned to make it 53 yrs ago when I was 10yrs old standing next to her. As an adult and like everybody else you watch fat intake. My grandmother made this with lard. So I decided to make with Crisco.. changed the whole complexion of the cake, taste and texture. Her recipe was larger also. She used cloves cinnamon, ginger, and COCOA when boiling with the raisin. When it cooled she added as she said "2 glasses of cherries". To this day I still think did she drain or not.. she did chop them. we had to reconstruct her recipe after she passed. I make this every year at xmas and give as gifts. People like better than fruit cake as it is more moist.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)