Eggless Cake

This eggless cake has roots in wartime and depression-era baking, when eggs and butter were scarce or rationed. It proves you don’t need either to bake something worth eating. Brown sugar and shortening form the base, while raisins plump up during a quick stovetop simmer that infuses the batter with deep, spiced flavor.

The stovetop step is what makes this work. Cooking the sugar, shortening, water, raisins, and spices together for five minutes does two things: it blooms the cinnamon, nutmeg, and cloves so their flavor is fuller, and it partially dissolves the brown sugar into a syrupy base that keeps the crumb moist without eggs.

Baking soda is the only leavener, so don’t skip letting the cooked mixture cool before adding it. Hot liquid will activate the soda too early and you’ll lose all your rise before the cake hits the oven.

Chef Tips

• Let the stovetop mixture cool to warm, not hot, before combining with the dry ingredients. This preserves the baking soda’s lift.
• Sift the flour and salt together to avoid lumps, since there are no eggs to help bind and smooth the batter.
• Test for doneness with a skewer at 40 minutes. Ovens vary and the raisins can make the center look underdone when it isn’t.
• This cake gets more flavorful on day two as the spices deepen. Store covered at room temperature.

Variations

• Nut-studded: Add chopped walnuts or pecans for crunch and richness.
• Applesauce version: Replace half the water with unsweetened applesauce for extra moisture and a subtle fruit flavor.