Poor Man'S Cake(Eggless, Milkless, Butterless Cake)
A moist, eggless and dairy-free cake with rich spices and sweet raisins, perfect for those seeking a simple, flavorful dessert without traditional ingredients.
Ingredients
Instructions
- Boil together the sugar, water, shortening, salt, raisins, cinnamon, and cloves for 5 minutes.
- Allow the mixture to cool.
- Add flour and soda dissolved in a teaspoon of hot water to the cooled mixture.
- Mix well until combined.
- Divide the batter into two loaves.
- Bake in a 325°F oven for approximately 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or substituting some of the water with apple juice for added sweetness. You can also experiment with different types of dried fruit, such as chopped dates or figs, in place of raisins. If you prefer a denser cake, reduce the flour slightly. Make sure to let the cake cool completely before slicing for the best texture.
Serving Suggestions
This cake is delightful on its own, but you can enhance its flavor with a drizzle of honey or serve it with poached pears (Lo-Cal) for a lovely dessert pairing. It also makes a great addition to a brunch spread alongside French New Potato Salad. Consider dusting the top with powdered sugar for a touch of sweetness before serving.
Storage & Reheating
Store the Poor Man's Cake in an airtight container at room temperature for up to a week. If you want to keep it longer, you can refrigerate it, but be sure to wrap it well to prevent it from drying out. For reheating, gently warm slices in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Poor Man'S Cake(Eggless, Milkless, Butterless Cake) contains roughly 2358 calories, with 22g protein, 289g carbohydrates, and 126g fat. It is an excellent source of iron (60% of the Daily Value), protein (45% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 747mg per serving (32% 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 all-purpose flour instead of the flour specified?
Yes, you can use all-purpose flour for this recipe. It will yield a slightly different texture, but it will still create a delicious cake. Just make sure to measure the flour correctly to maintain the proper balance of ingredients.
Is it necessary to use shortening?
While shortening contributes to the moisture and texture of the cake, you can substitute it with vegetable oil if preferred. Just use a slightly lesser amount, as oil is more fluid than shortening, which will help maintain the cake's consistency.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately to help with the structure of the cake. Adjust baking times if necessary.
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).