Butterless, Eggless, Milkless Cake

I am currently working on the second time through the World War II years and found this recipe of my grandma Myrtie Briggs. I know that sugar was rationed, so I wouldn’t think this cake could be made too often.

Canadian War Cake or Butterless, Eggless, Milkless Cake
2 cups brown sugar
2 cups hot water
4 tablespoons lard
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves or nutmeg
1 cup raisins

1. Boil together for five minutes after they begin to bubble.
2. When cold add 3 cups flour and 2 teaspoons of soda dissolved in 1 teaspoon hot water.
3. Line pans with oil paper.
4. Bake in two loaves in a slow oven for 1-1/4 hours.

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4 Responses to Butterless, Eggless, Milkless Cake

  1. Mary Austin says:

    Kim I would guess 350′ would be a good temp for a slow oven.

    My mother cooked on a cook stove that you had to heat by wood and it had an oven she baked in. I wonder now how she did it! We did have a kerosene stove that had burners and an oven. Maybe that you could regulate the temperature on it, not sure.

    I used to bake things in the kerosene stove oven. It cooked like our gas stoves do now.

    I think Margie has the right idea of butter and oil to replace the lard since lard is bad for cholesterol!

  2. Kim Maglione says:

    Let us know how the cake comes out, and what you find the tempature of “a slow oven” to be.

  3. Louise says:

    Thanks for your comment Margie.

  4. Austin cousin margie says:

    Am going to try this, omiting the lard. Will use butter and oil instead. I love all these tid bits you post. Amazing job your doing.

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