Eggless Spice Cake, AKA War Cake
Have a hankering to make a spice cake but don't have eggs on hand? Fret no more, this Eggless Spice Cake, AKA War Cake may be the perfect solution. The deliciously moist eggless cake recipe doesn't necessarily require icing, but you can ice it if you want to add a little extra something. The recipe dates back to World War II, when cakes were made to avoid expensive ingredients.
This cake is deliciously moist and does not require icing, but if you want to ice the cake, simply beat 1 egg white until frothy. Slowly beat into the egg white 1/2 cup of boiling corn syrup. Beat until stiff peaks form. Whip in 1/2 teaspoon vanilla extract and ice the cake immediately.
Cooking Time1 hr
- 1 cup seedless raisins or currants
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1 cup boiling water
- 1/3 cup fat, melted
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Preheat oven to 350 degrees F.
Combine raisins or currants, sugar, corn syrup, boiling water, melted fat, salt and spices in a saucepan. Place over moderate heat and simmer gently for 5 minutes. Cool.
- Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased 9 x 5 x 3" loaf pan. Bake for 1 hour.