New this month
Depression Cake I

Depression Cake I

"This was my mother's, it has sugar, but no eggs, no butter and no milk. It's from the Depression-era."
Added to shopping list. Go to shopping list.


servings 234 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  3. Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 28
  1. 29 Ratings

Most helpful positive review

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 tim...

Most helpful critical review

This recipe was not to my liking.

Most helpful
Most positive
Least positive

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 tim...

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 o...

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 actual...

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 s...

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 ...

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 t...

This recipe is awesome. The cake is a spice cake and very dense. I used dried cherries instead of raisins. The cake is also better the day after you make it, so plan ahead it's worth the wait.

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...

I just had to try this as an experiment. For what it is, it's amazing. I took the suggestion of cooking the shortening/raisin/spice/sugar mixture the night before and just letting it sit with a ...

Other stories that may interest you