Egg, Milk, Butterless Cake
A moist, spiced cake infused with raisins and warm spices, perfect for teatime or special occasions, topped with powdered sugar and candied fruit for added flair.
Ingredients
Instructions
- Boil all ingredients on the stove for 3 minutes, then cool.
- When cool, add a scant teaspoon of baking soda and 2 teaspoons of vinegar to the mixture.
- Mix well until combined.
- Add the dry ingredients (flour, nutmeg, cinnamon, cloves, salt, baking powder) to the cooled mixture and stir.
- Pour the batter into a small, scalloped tube pan.
- Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then sift powdered sugar over the top.
- Decorate with candied fruit, cherries, or your preferred toppings.
Tips & Substitutions
For a lighter texture, consider using apple sauce as a partial substitute for lard. You can also experiment with different dried fruits like currants or cranberries instead of raisins. Ensure all ingredients are at room temperature before mixing for better incorporation. If you prefer a gluten-free option, substitute the flour with a gluten-free blend.
Serving Suggestions
This cake is delicious on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside candied fruit or cherries. You can also enjoy it with a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold. The cake also freezes well for up to 2 months; wrap tightly before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Egg, Milk, Butterless Cake contains roughly 368 calories, with 4g protein, 68g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (35% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat in this recipe?
Yes, you can replace lard with unsalted butter, coconut oil, or even vegetable oil if you prefer. Each will impart a slightly different flavor and texture, so choose according to your taste preference. Just ensure to measure the fat in a similar quantity for best results.
What can I use instead of vinegar in this recipe?
If you don't have vinegar on hand, you can substitute it with lemon juice or buttermilk. Both options will provide the necessary acidity to activate the baking soda, ensuring your cake rises properly. Just use the same amount as stated in the recipe.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).