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History Cookbook: The Eggless Cake

This recipe is in categories World War 2, Baking, Party food
About this recipe
Healthiness : (417 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
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: Bhavani 20th November 2015
i love this website
Name: Happy101 19th November 2015
It was really good as I had ww2 homework and surprisingly I liked the fruit in it!
Name: Ebony 16th November 2015
got to make a ww2 recipe for homework at school and this is perfect cant wait to make it the weekend
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