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History Cookbook: The Eggless Cake

This recipe is in categories World War 2, Baking, Party food
About this recipe
Healthiness : (626 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.
Ingredients
  • 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
Equipment
  • Weighing scales
  • Teaspoon
  • Dessert spoon
  • Measuring jug
  • Mixing bowl
  • Sieve
  • 8-inch tin
  • Greaseproof paper
Making and cooking it
Always wash your hands before preparing food 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.
The Eggless Cake - print view  The Eggless Cake - print view

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Comments
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Name: Lucy 15th April 2017
it was ok exept the fruit bit
Name: Iman 22nd March 2017
This helps me with homework
Name: Matthew 15th March 2017
Sounds nice
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