EGGLESS-MILKLESS-BUTTERLESS CAKE
This recipe came from my Grandma Frostads, who raised 12 children on a farm during the lean Depression days. It's handy during calving season when my husband and I and our three children live in a trailer with limited space for supplies.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a heavy saucepan, combine first seven ingredients. Bring to a boil. Cook for 5 minutes, stirring occasionally. Cool to room temperature. , In a large bowl, combine the flour, baking powder, baking soda and salt; add the raisin mixture. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with Hard Sauce (also found in Recipe Finder) if desired.
Nutrition Facts : Calories 277 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
EGGLESS MILKLESS BUTTERLESS CAKE
This is a spice type cake. It is from the depression era or war time rationing.
Provided by Kathy Thurston
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
- In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
- Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 42.4 g, Fat 2.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 244.2 mg, Sugar 23.9 g
EGGLESS, BUTTERLESS, MILKLESS CAKE
Make and share this Eggless, Butterless, Milkless Cake recipe from Food.com.
Provided by Bev. E.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease and flour 10 inch tube pan.
- In med.
- mixing bowl; combine flour, sugar, cocoa and mix well.
- In small bowl with wire whisk gradually beat water with mayonnaise until evenly combined; stir in vanilla.
- Then pour this mixture into dry ingredients and mix well.
- Spoon into prepared pans.
- Bake 45- 50 minutes or until center springs back.
- Cool cake for 10 minutes.
- Then remove from pan and cool completely on baking rack.
- When cool place on cake plate and dust with powdered sugar.
BUTTERLESS, EGGLESS, MILKLESS CAKE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.
Provided by internetnut
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together.
- Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn't write a time so I would start checking at 20 minutes but I'm guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!)
- Note: I haven't made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn't work for this one!
GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE
You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.
Provided by Tina Demasi-Lemons
Categories Sheet Cake
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the dry ingredients together.
- Combine all the wet ingredients together in another bowl.
- Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
- Pour batter into a greased 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 39.3 g, Fat 8.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 195.6 mg, Sugar 22.4 g
EGGLESS, MILKLESS, BUTTERLESS SPICE CAKE
I found this recipe in the newspaper twenty years ago. I was impressed by the author's stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice.
Provided by Evamyth
Categories Dessert
Time 40m
Yield 1 square pan
Number Of Ingredients 12
Steps:
- Stir together flour, cornstarch, baking soda, spices and salt.
- Cream sugar, oil, lemon juice and vanilla.
- Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
- Mix briskly with fork until thoroughly blended.
- Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
- Let cool in pan.
GRANDMA'S DEPRESSION CAKE
This is an eggless, milkless, butterless cake. " A delicious spiced cake that's easy on the budget". I found this recipe in the "Guideposts" magazine (August 2009 issue). The recipe was part of a wonderful article with the same title written by Rosemary Marbach.
Provided by nuts about music
Categories Dessert
Time 1h25m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 325 degrees.
- Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes.
- Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam).
- Blend in the flour and baking powder. Mix well.
- Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean.
- Let cake cool for about 10 minutes before serving.
GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE RECIPE - (4.6/5)
Provided by á-6184
Number Of Ingredients 10
Steps:
- In a large bowl, combine all the dry ingredients together. Combine all the wet ingredients together in another bowl. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth. Pour batter into a greased 9 x 13 inch pan. Bake in a preheated 350°F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.
EGGLESS,BUTTERLESS,MILKLESS CAKE
You can cook the ingredients one day and make cake the next,if you wish.Just refrigerate until ready to add soda & flour.When this cake is covered & allowed to store for a couple days,it becomes moist ad delicious.Your house will smell wonderful!
Provided by Chef 920429
Categories Dessert
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all in a saucepan and boil for 5 minutes.
- Cool.
- Add 2 teaspoons soda,dissolved in 1 tablespoons lukewarm water.
- Add flour.
- Bake 1 1/2 hours in loaf pan at 350*.
GRAM'S POOR MAN'S CAKE (EGGLESS & MILKLESS)
Make and share this Gram's Poor Man's Cake (Eggless & Milkless) recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 3h
Yield 1 10in tube cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring to a boil the fruit, nuts, extract, salt, sugar, shortening and coffee.
- Continue to cook until raisins swell and liquid becomes syrupy; cool completely.
- Stir together the flour, baking soda and baking powder.
- Add to fruit mixture and combine thoroughly.
- Pour into a greased 10-inch tube pan and bake at 325° about an hour (if heavy with fruit). Check with tester to be sure cake is done.
- Remove from pan and cool completely on wire rack.
- At this point I soak a clean piece of cheesecloth in liquor; brandy, rum, even wine.
- Wrap the cake with the cloth and in foil--store in COLD place--check often, resoak as needed.
- There are no exact measurements for the fruit in this recipe--the original recipe stated "fruits, nuts & peels-whatever you have on hand".
- This was done because it was wartime and things for fancy baking were not always available.
Nutrition Facts : Calories 217.2, Fat 8.7, SaturatedFat 2.2, Sodium 148.9, Carbohydrate 32.7, Fiber 0.6, Sugar 16.8, Protein 2.2
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