History Cookbook: The Eggless Cake

Healthiness : (717 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

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.

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Name: Margaret	19th July 2017
I believe this is the recipe I have been looking for for years my mum use to make this for me she never measured anything and we would eat it right out of the oven while it was warm. It brings back so many good memories. Love the cake

Name: CakenGifts.in	12th June 2017
Great Eggless Cake recipe. I made this for a family cake. Wow! It was delicious.Thanks for sharing good cake recipe.

Name: Cake In Delhi	6th June 2017
This is fantastic! Not only tasty but so quick and easy to make.

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