Eggless-Milkless-Butterless Cake Recipe

Name: Eggless-Milkless-Butterless Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. raisins; 1 c. granulated sugar; 3/4 c. packed brown sugar; 1 tsp. salt; 3 c. water; 1/2 c. cooking oil; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. allspice; 1/2 tsp. baking soda; 3 1/2 c. unbleached, unsifted flour; 1/2 tsp. baking powder; 1 c. nuts, chopped

Servings: persons

2 c. raisins
1 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. salt
3 c. water
1/2 c. cooking oil
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. baking soda
3 1/2 c. unbleached, unsifted flour
1/2 tsp. baking powder
1 c. nuts, chopped

1
Mix together raisins, sugars, salt, water, oil, cinnamon, ginger and allspice in saucepan; bring to a boil and cook at a rolling boil about 5 minutes; cool to lukewarm.
2
Add baking soda; mix well.
3
Sift flour with baking powder.
4
Add flour and nuts to raisin mixture.
5
Stir until smooth.
6
Put batter in greased and floured pan (9 x 13-inches) in preheated 350u00b0 oven and bake about 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
7
Serve when cool; uniced.

1437

kcal

Calories

Fat

265

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.

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

You need 13 ingredients. The key ingredients include: 2 c. raisins, 1 c. granulated sugar, 3/4 c. packed brown sugar, 1 tsp. salt, and more.

Yes, Eggless-Milkless-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.

Eggless-Milkless-Butterless Cake

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