Cake Central › Recipes › Eggless, Milkless, Butterless Cake III

Eggless, Milkless, Butterless Cake III

Anonymous
By: Anonymous
Posted 08/31/09 • Last updated 05/05/04 • 99 views • 0 comments

Posted by Anonymous

This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top.

Eggless, Milkless, Butterless Cake III

Ingredients

  • 1 cup white sugar 2 tablespoons shortening 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 (10.75 ounce) can condensed tomato soup 1 cup raisins 1 1/2 cups boiling water 1 teaspoon baking soda 2 cups all-purpose flour 1 teaspoon baking powder

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.

2 In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.

3 Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.

4 Bake for 20 to 25 minutes. Serve warm.

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Cake Central › Recipes › Eggless, Milkless, Butterless Cake III