Ingredients for Egg Less Milk Less Butter Less Cake
- 1 cup raisins
- 1/2 cup water
- 1 cup packed light brown sugar
- 1/2 cup lard, or vegetable shortening
- 1 teaspoon ground cinnamon
- Clove
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 teaspoons baking powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Egg Less Milk Less Butter Less Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Egg Less Milk Less Butter Less Cake
- In a saucepan, combine raisins, 1/2 cup water, 1 cup packed brown sugar, 1/2 cup lard (or vegetable shortening), 1 teaspoon cinnamon, and 1/2 teaspoon cloves. Bring to a boil over medium heat, then reduce heat and simmer for 3 minutes.
- Remove from heat and let the mixture stand to cool completely. This allows the flavors to meld.
- In a small bowl, dissolve 1 teaspoon baking soda in 2 tablespoons of water.
- Add the dissolved baking soda to the cooled raisin mixture. Stir well to combine.
- Gradually add 2 cups of all-purpose flour and 2 teaspoons of baking powder to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into a greased and floured 9x13 inch cake pan.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
1616g
Fat
28g
Carbs
210g
