Eggless Raisin Cake

    1 hour 20 minutes

    This is a very dense and moist raisin cake. It originated during World War II, when eggs, milk and butter were in short supply.

    19 people made this

    Serves: 12 

    • 1 cup (220g) packed brown sugar
    • 1 1/4 cups (285ml) water
    • 70g shortening, margarine or butter
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 2 teaspoons ground cinnamon
    • 2 cups (290g) raisins
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil and continue boiling for 3 minutes. Remove from heat and allow to cool.
    2. Preheat oven to 170 degrees C. Grease and flour a loaf tin. Sift together flour, baking powder, bicarb soda and salt.
    3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
    4. Bake for 55 minutes, or until toothpick inserted into cake comes out clean.

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    Reviews in English (11)


    Great! Family of 7 children..all loved it! Thanks..submit more vintage them...!  -  12 Sep 2001  (Review from Allrecipes USA and Canada)


    Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the best cake I've ever made.  -  16 Sep 2001  (Review from Allrecipes USA and Canada)


    Love this cake! I started making it for my two vegan sons but it's a favorite around our house, too. I've tried two different versions but this version (boiling the spices) gives better flavor and nice color, too.  -  25 Apr 2007  (Review from Allrecipes USA and Canada)