Ingredients
-
1 1/4
-
3
-
1
-
1 1/2
-
1
-
1/2
-
1/2
-
1
-
1/3
-
1
-
-
-
-
-
Directions
Eggless, Milkless, Butterless Spice Cake,I found this recipe in the newspaper twenty years ago. I was impressed by the author’s stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice.,I needed to make a cake this morning, pronto. And I had only one egg in the house. This recipe was perfect. The cake is moist but tender. It is sweet but not too sweet. Perfect without frosting – although my daughter thinks it would be terrific with a crumb top (but what wouldnt be?) I doubled the recipe and used a 9 x 18 pan. used a little less water than the recipe called for. Will definitely make this again.,Can use butter instead of oil? I would also like to add rum. Would it work to substitute spiced rum for part of the water? Or would spiced rum be too much?
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Steps
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1
Done
|
Stir Together Flour, Cornstarch, Baking Soda, Spices and Salt. |
|
2
Done
|
Cream Sugar, Oil, Lemon Juice and Vanilla. |
|
3
Done
|
Add Flour Mixture to Sugar Mixture, a Little at a Time, Alternating With Up to 1 Cup of Water. |
|
4
Done
|
Mix Briskly With Fork Until Thoroughly Blended. |
|
5
Done
|
Pour Into Lightly Greased and Floured 8 or 9 Inch Square Pan and Bake at 350 Degrees For 30 Minutes or Until Cake Tests Done. |
|
6
Done
|
Let Cool in Pan. |
