The Butterless Milkless Eggless Cake, often referred to as a Depression-era or wartime cake, represents a remarkable adaptation of a dessert to challenging times. This ingenious recipe showcases the art of baking when traditional ingredients like butter, milk, and eggs were scarce. Despite the constraints, this cake emerges as a symbol of resilience and creativity, demonstrating how a simple combination of pantry staples can yield a delicious and satisfying treat.

The origins of the Butterless Milkless Eggless Cake can be traced back to periods of economic hardship, such as the Great Depression and wartime rationing. During these times, essential ingredients like butter, milk, and eggs were either unavailable or limited due to scarcity or rationing policies. In response to these challenges, resourceful home bakers devised recipes that relied on alternative ingredients to create baked goods that were still enjoyable and satisfying.

The Butterless Milkless Eggless Cake exemplifies the spirit of adaptability and making the most out of what was available. Home cooks found ways to replace traditional ingredients with substitutes like shortening, water, and leavening agents, resulting in cakes that were surprisingly moist and flavorful despite the absence of key components.

INGREDIENTS

• 2 cupfuls brown sugar
• 2/3 cupful Crisco (shortening)
• 2 cupfuls water
• 2 cupfuls sultana raisins
• 2 cupfuls seeded raisins
• 1 teaspoonful salt
• 2 teaspoonfuls powdered cinnamon
• 1 teaspoonful powdered cloves
• 3 tablespoonfuls warm water
• 1/2 teaspoonful powdered mace
• 1/2 teaspoonful grated nutmeg
• 2 teaspoonfuls baking soda
• 4 cupfuls flour
• 1 teaspoonful baking powder
• 1-1/2 cupfuls chopped nut meats
• 3 tablespoons warm water

INSTRUCTIONS

1. Preparation:
   • Preheat your oven to a slow temperature.
2. Creating the Base:
   • In a saucepan, combine Crisco, brown sugar, water, sultana raisins, seeded raisins, salt, powdered cinnamon, powdered cloves, and powdered mace.
   • Boil this mixture for about three minutes, then allow it to cool. The combination of spices and raisins infuses the cake with warm flavors.
3. Preparing the Leavening Agent:
   • Dissolve the baking soda in warm water (3 tablespoons) and set aside.
4. Incorporating Dry Ingredients:
   • Once the boiled mixture is cooled, add flour and baking powder, mixing well. This forms the cake’s base structure.
5. Adding Leavening and Flavor:
   • Stir in the dissolved baking soda and warm water mixture to the cake batter.
   • Incorporate the grated nutmeg for added depth of flavor.
6. Nuts for Texture:
   • Add chopped nut meats to the batter, providing both crunch and richness.
7. Baking:
   • Grease and flour a cake tin, ensuring the batter won’t stick.
   • Pour the batter into the prepared cake tin, spreading it evenly.
8. Baking Time:
   • Bake the cake in the preheated slow oven for approximately one and a half hours. The extended baking time at a lower temperature allows the cake to cook through thoroughly.

• The Butterless Milkless Eggless Cake tells a story of perseverance and resourcefulness in the face of challenges. As you enjoy this cake’s delightful flavors and moist texture, you’re savoring a piece of culinary history that reminds us of the importance of creativity and adaptability in the kitchen. This cake is a testament to the ability to create something delicious and satisfying even with limited resources, showcasing the power of ingenuity in baking.