No Egg Cake(Very Old Recipe)
A moist, flavorful eggless cake with raisins, nuts, and warm spices, perfect for those seeking a nostalgic treat or a dairy-free dessert option.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Boil water, sugar, and raisins together for 20 minutes.
- Remove from heat and add butter; let cool.
- Add vanilla, cinnamon, and allspice to the mixture.
- Add flour and nuts to the mixture and combine well.
- Pour batter into a greased 9-inch cake pan.
- Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, as it adds a hint of molasses. You can replace butter with coconut oil for a dairy-free version. If you don’t have allspice, a mix of nutmeg and cloves can work as a substitute. Adding a pinch of salt enhances the sweetness of the cake. For an interesting twist, try adding a cup of crushed pineapple, inspired by Eileen'S Pineapple Bars.
Serving Suggestions
Serve the No Egg Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it alongside a fresh fruit salad or with a side of Easy Peach Crisp For Two. This cake is also perfect for a cozy afternoon tea.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. Reheat slices in the microwave for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Egg Cake(Very Old Recipe) contains roughly 2458 calories, with 39g protein, 348g carbohydrates, and 70g fat. It is an excellent source of iron (84% of the Daily Value), protein (78% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 575mg per serving (25% 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 different types of nuts in this recipe?
Absolutely! This cake is versatile, and you can use any type of nuts you prefer, such as walnuts, pecans, or almonds. Just make sure to chop them roughly to allow for even distribution in the batter. If you’re nut-free, feel free to omit them entirely without affecting the cake's overall texture.
How can I make this cake gluten-free?
To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum if it's not already included. Additionally, check that your other ingredients, like baking powder, are gluten-free to avoid cross-contamination.
What can I do if the cake is too dry?
If the cake turns out too dry, consider adding a simple syrup made from equal parts sugar and water, brushed over the top of the cake once it's cooled. You can also serve it with a sauce or topping, like a fruit compote, to add moisture and flavor. Alternatively, serve it with whipped cream or yogurt to enhance the texture.
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).