No Eggs Or War Cake
A rich, fruity, and spiced no-egg cake featuring raisins, warm cinnamon, nutmeg, and cloves, perfect for those seeking a moist, flavorful dessert without eggs.
Ingredients
Instructions
- In a saucepan, combine raisins, sugar, and water; bring to a boil and cook for 3 minutes.
- Add shortening to the raisin mixture and let it cool until warm.
- In a separate bowl, mix flour, salt, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the raisin mixture, stirring well.
- In a small bowl, dissolve baking soda in boiling water and add to the mixture.
- Mix thoroughly and pour the batter into a lightly greased 9-inch square cake pan.
- Bake at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. You can also use vegetable oil instead of shortening for a lighter texture. If you want to experiment, add chopped nuts or chocolate chips for added texture. This recipe is great for using up pantry staples, making it a perfect choice for those exploring vegan recipes.
Serving Suggestions
Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. For a heartier meal, consider serving it alongside Mrs. Dukes' Ground Beef And Vegetable Stew for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which will keep it fresh for up to a week. To reheat, simply warm in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of No Eggs Or War Cake contains roughly 650 calories, with 4g protein, 46g carbohydrates, and 52g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1156mg per serving (50% 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 replace the raisins with other dried fruits?
Absolutely! You can substitute raisins with other dried fruits like chopped dates, apricots, or cranberries. Just ensure the fruit is chopped into small pieces to maintain the cake's texture and baking time.
What can I use instead of shortening?
If you prefer not to use shortening, vegetable oil or coconut oil are great alternatives. They will provide a slightly different flavor and texture but keep the cake moist and delicious.
Is this cake suitable for vegans?
Yes, this recipe is naturally vegan as it doesn’t include any eggs or dairy. It's a wonderful option for those following a plant-based diet, allowing everyone to enjoy a tasty dessert without compromising their dietary choices.
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).