Wednesday, March 18, 2009

Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake

Dorcas Annette Walker

Every year there is a collective groan when tax time comes around. Depending on how accurate records one has kept throughout the previous year decides how much of a struggle it is getting those much needed figures in order for the IRS. One and all we give a huge sigh of relief when our taxes are finished even though we may be left feeling impoverished by the federal government. To boost tax weary spirits I thought I’d give a family recipe that I copied off years ago from my grandmother that was an old standby, yet is still good for today.

The Eggless Milkless Butterless Cake got it’s beginnings during the war time era and was often called, “Victory Cake” or “War Cake”. During World War I and II there was an involuntary and voluntary rationing done out of necessity. Different staples were earmarked for the soldiers overseas leaving the cooks back home to come up with creative ways to feed their families. The Eggless Milkless Butterless Cake recipe first appeared in a collection of wartime recipes in 1917 by the Royal Baking Powder Company. During World War I there was an emphasis on conservation of the use of eggs, milk, and butter. Also corn and rye flour was often substituted for wheat. Good patriots were encouraged to observe “Wheatless Mondays and Wednesdays”, “Meatless Tuesdays”, and “Porkless Thursdays and Saturdays”.

Compared to those wartime days of scarce commodities, I feel mighty rich today. I have also posted my Tax Time Crazy Chocolate Cake recipe that doesn’t use any eggs, milk, or butter and can be mixed in the pan that you bake it in this month on my website Creative Tennessee Mountain Cookin page at:

My Eggless Milkless Butterless Cake recipe is a newer version of the older wartime cake. This Eggless Milkless Buterless Cake is a solid-type texture spice cake with raisins sprinkled throughout making it an ideal snack eaten with a cup of tea or coffee. Other dried fruit or nuts can be added or substituted. My Eggless Milkless Butterless Cake takes ten minutes preparation time and serves sixteen.

Eggless Milkless Butterless Cake

In a large bowl mix together:
1 c brown sugar
1 c regular sugar
½ c shortening
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Pour in and mix:
2 c hot water

3 c self-rising flour
1 c raisins
Beat together thoroughly and pour into a grease bunt pan. Bake for 1 hour at 350ยบ. Turn out on a cake dish, cover, and cool. Then spread powdered icing on cake and serve!

Powdered Icing

In a small bowl beat together until smooth:
¾ c powdered sugar
3 tb warm water

Weekly tip: To prevent raisins, dried fruit, or nuts from sinking to the bottom of the cake batter roll the fruit or nuts in flour before mixing in the cake batter!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: For more recipes check out her Creative Tennessee Mountain Cookin page and blog at: