Recipe by Lynn-Pgh
"This was my mother's, it has sugar, but no eggs, no butter and no milk It's from the depression era."
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I was looking for a cake that I could make w/o eggs. I tried this cake and it was very simple AND moist. The only change I made was that I din't have lard and I used oil instead. It did take time for the liquid to cool but I didn't mind. It didn't seem to have any bad effect. My kids and husband finished the cake that night. I will definetly make this cake again.
This recipe was not to my liking.
This turned out great the first and third time. Delicious and moist. The second time I didn't wait for the mixture to cool and put too much flour - so becareful not to do this. Works well with or without raisins. Excellent cut in half and layered and covered with vanilla frosting!
Great recipe! My little brother, (who is allergic to all dairy, eggs, etc.) has never had a cake before due to his severe food allergies. When I came upon this recipe, I was ecstatic to actually find something that he could eat. I was thrilled with the results and my little brother enjoyed the cake a lot. Even those of us who had "real" cake before were pleased with the results and enjoyed the cake. The ingredients are basic and the cake was easy to put together. Thanks for this recipe!
Our daughter is diabetic, so we needed a lower-carb version. In our experiment I used Splenda instead of sugar. I also used Craisins which made it colorful. The Splenda changes the carbs per serving to around 20 grams and the total calories to 170.
Our experiment turned out well, and we'll be able to add this to our "yes" foods list.
I made this recipe because it reminded me so much of a recipe I have called "Welfare Cookies", also made without eggs or butter. They are a soft cake-like cookie, and topped with a creamcheese or vanilla icing. So I thought it would make an excellent cake, and much easier than the cookies since I could just dump the whole thing into a pan and bake it. Good idea. It was moist and full of flavour. I doubled up on the spices since my husband loves spice cakes so much. This is a winner, with or without icing.
As a child growing up, my mom made this often. It was and is still one of my favorites! The only difference in my mom's recipe was she added a cup of chopped pecans that had been floured (so they wouldn't sink to the bottom), gently stirring them in at the last before pouring into the pan for baking. (She made hers in a tube pan.) Also, something else my mom did, was she would start this the night before. She would cool the shortening/raisins/water/sugar mixture with a lid on the pan, overnight. (She did this on top of our washing machine in the garage!) The next morning, she would spoon most of the hardened shortening off, and then proceed with the making the cake. Thanks so much for posting! I absolutely LOVE this cake!! :)
I have been making this cake for years and my friends and famliy live it. At Christmas time I put candied fruit in it also, and it makes a great fruit cake. Friends who don't like fruit cake say they like this.
* Percent Daily Values are based on a 2,000 calorie diet.
Depression Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 234
** Calories from Fat: 79
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