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History Cookbook: The Eggless Cake

This recipe is in categories World War 2, Baking, Party food
About this recipe
Healthiness : (335 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: Denise 27th November 2014
We made this cake when doing a whole class cookery class to finish the topic of WW2. The children enjoyed making it. They were surprised it was so moist and tasty. Some have asked for the recipe to cook it at home.
Name: Grace Williams 23rd November 2014
yum
Name: Ashley 10th November 2014
it is ok for me
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