Egg, Milk, Butterless Cake Recipe

Name: Egg, Milk, Butterless Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cold water; 1 c. raisins; 1/2 c. lard; 1/4 tsp. nutmeg; 1 tsp. cinnamon; 1/2 tsp. cloves; 1 1/4 c. brown sugar; 2 c. flour, sifted; 1/2 tsp. baking powder; pinch of salt

Servings: persons

1
Boil all ingredients on stove for 3 minutes, then cool.
2
When cool, put in 1 scant teaspoon of baking soda and 2 teaspoons of vinegar.
3
When mixed, add to cooled ingredients.
4
Mix flour and other dry ingredients in with other ingredients and pour into small, scalloped tube pan.
5
Bake at 350u00b0 for 50 minutes or until toothpick comes out clean.
6
Top with powdered sugar sifted over top and top with candied fruit, cherries or ?

725

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. cold water, 1 c. raisins, 1/2 c. lard, 1/4 tsp. nutmeg, and more.

Yes, Egg, Milk, Butterless Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg, Milk, Butterless Cake

How did you like this recipe?

Frequently Asked Questions