Eggless Raisin Cake

    Eggless Raisin Cake


    11 people made this

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

    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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