History Cookbook: The Eggless Cake

Healthiness : (339 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 105 comments for this recipe.
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Name: Emma Speers	19th January 2015
The recipe calls for saccharin but i cant find in uk, are these just sweeteners please? (Yes they are - The Cookit Team)

Name: Kiki	11th January 2015
i enjoyed making it yummy in my tummy

Name: I Love Ww2	7th December 2014
I have used this recipe to make a booklet for my homework!!!!!

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