Eggless, Milkless, Butterless Cake(World War I)
Eggless, Milkless, Butterless Cake(World War I) is an moderately easy dinner. Made with 2 c. water, 2 c. sugar, 1/2 c. shortening, 1 c. raisins and 3 c. flour, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Water, sugar, shortening and raisins for 5 minutes. Cool shortening starts setting surface, turning white.
Flour sifted with salt, soda, cinnamon, nutmeg, ginger cloves.
In greased and floured 9 x 12-inch pan for 50 or 60 minutes at 325Β°.
Frost with plain powdered sugar frosting, thinned with just enough water or canned milk to make a spreadable frosting, vanilla added if desired.
When in a hurry just sprinkle cinnamon and sugar on top before baking and eliminate icing all together.
π· Perfect Pairings
Complete your meal with these
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