EGGLESS, BUTTERLESS, MILKLESS CAKE
This unique cake recipe from the early 1900s offers a delicious treat without eggs, butter, or milk, making it a perfect option for those with dietary restrictions or looking for a historical twist. The cake features a rich, spiced flavor profile with a moist texture, achieved through the combination of raisins, sugar, and boiling water. This recipe is a comforting classic, perfect for any occasion.
Ingredients
- 1 package Seeded raisins
- 2 cups Granulated sugar
- 2 cups Boiling water
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cloves
- 2 tablespoons Vegetable shortening (Crisco)
- 2 tablespoons Chicken schmaltz or clarified drippings
- 1/2 teaspoon Salt
- 1 teaspoon Baking soda (Originally dissolved in water.)
- 3 cups All-purpose flour
Instructions
- 1In a saucepan, combine the seeded raisins, sugar, and boiling water. Add the cinnamon, cloves, vegetable shortening (Crisco), and chicken schmaltz or clarified drippings. Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
- 2Remove the mixture from the heat and let it cool. Once cooled, dissolve the baking soda in a small amount of water (about 2 tablespoons) and add it to the mixture. Stir well.
- 3Gradually add the flour to the mixture, stirring until just combined. Preheat the oven to 350°F (175°C). Pour the batter into two layer pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.