History Cookbook: The Eggless Cake

Healthiness : (285 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: Fabian	6th March 2014
its very good did it for my project :)

Name: Tom Mallarini	21st February 2014
Just made this cake with my mum for my holiday project for school. I am 9 years old and enjoyed making this. It was quick and simple to make.

Name: Emma Humphreys	13th February 2014
good recipe hopeing to complete in hoildays.

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