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History Cookbook: The Eggless Cake

This recipe is in categories World War 2, Baking, Party food
About this recipe
Healthiness : (375 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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Name: Joseph 28th June 2015
I baked this with my kids, they loved it and so do I!
Name: Kennady 18th May 2015
LOOKS AWESOME BOUTTA BRING THIS IN FOR MY PROJECT IN APUSH AYE
Name: Kim 17th May 2015
great recipe we enjoyed it very much
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