Eggless, Milkless, Butterless Lenten Cake Recipe Recipe

Name: Eggless, Milkless, Butterless Lenten Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. water; 2 c. seeded raisins; 1 c. brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon all-spice; 1/3 c. vegetable oil; 1/2 teaspoon salt; 1/8 teaspoon nutmeg; 2 c. sifted flour; 1 teaspoon baking pwdr; 1 teaspoon soda; 1 c. minced nuts

Servings: persons

1 c. water
2 c. seeded raisins
1 c. brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon all-spice
1/3 c. vegetable oil
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 c. sifted flour
1 teaspoon baking pwdr
1 teaspoon soda
1 c. minced nuts

1
In a saucepan, combine first 8 ingredients and boil for 3 min.
2
Set aside to cold.
3
Add in flour, mixed with baking pwdr and soda.
4
Stir or possibly beat the batter till smooth.
5
Add in minced nuts.
6
For a more fruity cake, figs, dates and citron can be added.
7
Bake in a greased tube pan for 1 hour or possibly more.
8
Moderate oven.
9
Spread non-dairy Cold Whip on top or possibly eat plain.

843

kcal

Calories

Fat

151

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 12 ingredients. The key ingredients include: 1 c. water, 2 c. seeded raisins, 1 c. brown sugar, 1/2 teaspoon cinnamon, and more.

Yes, Eggless, Milkless, Butterless Lenten Cake Recipe 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 Lenten Cake Recipe

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