History Cookbook: The Eggless Cake
About this recipe
Healthiness : (1177 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.
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
Equipment
- Weighing scales
- Teaspoon
- Dessert spoon
- Measuring jug
- Mixing bowl
- Sieve
- 8-inch tin
- Greaseproof paper
Making and cooking it

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

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Comments
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Name: Aariz | 19th October 2019 |
I love it! it was so tasty! |
Name: Pewdiepie | 19th October 2019 |
Decent |
Name: Jam | 19th October 2019 |
I love this I cant wait to make this ;D |
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