Butterless-Milkless-Eggless Cake

Ingredients

• 2 cupfuls brown sugar
• 1 teaspoonful powdered cloves
• 0.5 cupful Crisco
• 2 cupfuls water
• 2 cupfuls sultana raisins
• 2 cupfuls seeded raisins
• 4 cupfuls flour
• 1 teaspoonful salt
• 1 teaspoonful baking powder
• 2 teaspoonfuls powdered cinnamon
• 1.5 cupfuls chopped nut meats
• 3 tablespoonfuls warm water

Method

1. 1

   Put Crisco into saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes.

2. 2

   Cool, and when cold add flour, baking powder, soda dissolved in warm water and nut meats.

3. 3

   Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a half hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 64. The excerpt below is the record exactly as published.

Butterless-Milkless-Eggless Cake 2 cupfuls brown sugar 1 teaspoonful powdered cloves 24 cupful Crisco ¥% teaspoonful powdered mace 2 cupfuls water ¥ teaspoonful grated nutmeg 2 cupfuls sultana raisins 2 teaspoonfuls baking soda 2 cupfuls seeded raisins 4 cupfuls flour 1 teaspoonful salt 1 teaspoonful baking powder 2 teaspoonfuls powdered 1% cupfuls chopped nut meats cinnamon 3 tablespoonfuls warm water

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