Eggless Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
|
*
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | cups |
water
|
|
| 2 | cups |
raisins, seedless
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| 1 | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
vegetable shortening
|
|
| 473 | ml |
water
|
|
| 473 | ml |
raisins, seedless
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 5 | ml |
nutmeg
|
|
Directions
May add nuts or fruit if desired.
Cook all ingredients about 5 minutes let cool.
Then add 2 teaspoons baking soda to warm water.
Sift together 4 cups flour, 1 tablespoon and pinch of salt.
Mix all together and bake 350℉ (180℃) F for 45 minutes or until done.
Cool and frost with white frosting if desired.
