Eggless, Milkless, Butterless Cake

This cake comes from an era when eggs, milk, and butter were scarce or rationed. Known as a “war cake” or “depression cake," it proves you don’t need any of those things to bake something worth eating. Brown sugar, raisins, water, and a little drippings get boiled together first, then cooled and stirred into spiced flour.

Boiling the raisins with the sugar and water does two things: it plumps the raisins so they’re soft and juicy throughout the cake, and it creates a sweet liquid that acts as both the moisture and the binding agent in place of eggs and milk. The brown sugar caramelizes slightly during cooking, deepening the flavor beyond what raw sugar would give.

Ginger and cinnamon carry the whole flavor profile. Without butter or eggs to add richness, the spices have to do all the talking, and they do. The result is a dense, moist loaf closer to a spice bread than a fluffy layer cake.

Kitchen Tips

• Let the boiled mixture cool completely before adding the flour. Hot liquid activates the baking soda too early and you’ll lose all the rise.
• The batter will be thinner than a typical cake batter. That’s normal. It thickens as it bakes.
• Check for doneness with a toothpick at 55 minutes. The dense texture means the center takes longer to set than a standard cake.
• This cake keeps well wrapped tightly. It actually improves the next day as the spices meld and the crumb moistens.

Variations

• Fruit cake version: Add chopped dates, mixed candied peel, and nuts as the recipe suggests for a richer, more festive loaf.
• Drop cookies: Spoon the batter by teaspoonfuls onto a cookie sheet and bake for 15 minutes for spiced raisin cookies.