History Cookbook: The Eggless Cake

Healthiness : (907 votes)

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Number of servings: 1 cake


This recipe dates from World War 2 and was economical, as it does not use eggs. At the time eggs were rationed.

• 1 lb (455 g) of self-raising flour
• ¼ teaspoon of salt
• 4 ozs (115g) margarine
• 4 ozs (115g) sugar
• 3 saccharin tablets (1 dessertspoonful hot water )
• 14 ozs (400g) currants, sultanas, peel
• ½ pint milk
• ¼ pint of water

1 oz = 28.35g

• Weighing scales
• Teaspoon
• Dessert spoon
• Measuring jug
• Mixing bowl
• Sieve
• 8-inch tin
• Greaseproof paper

Always wash your hands before preparing food.

1. Sieve the flour and salt into basin then rub in the margarine
2. Add fruit and sugar and mix well
3. Dissolve the saccharin in the hot water
4. Add this and the milk and water to the dry ingredients
5. Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour
6. Bake for 1½ hours in a moderately hot oven (Regulo 4-other cookers 380F) on the middle shelf

The above recipe is one from the McDougall's free Wartime Cookery Book.

There are 164 comments for this recipe.
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Name: Hfmfkfn	10th March 2018
It is scrumptious

Name: Lena	10th February 2018
I've tasted it . it is nice

Name: Elliot	6th February 2018
it was the best thing i ever tasted even thow it was made in ww2 i still loved .it 5 stars

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