Eggless, Milkless, Butterless Cake III

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"This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top."
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servings 214 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
  2. In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
  3. Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.
  4. Bake for 20 to 25 minutes. Serve warm.


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It was a okay cake. Not bad but not all that good.

I tried this recipe when I was 10 yrs. old! It was fantastic, and even better becuase I made it all by myself. It did take a while though.

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