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    You are in: Home / Recipes / Blitzkrieg Cake Recipe
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    Blitzkrieg Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lennie's Note:

    Posted in response to a request for a cake without eggs, milk or butter. Untried by me, though.

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    Units: US | Metric


    1. 1
      Preheat oven to 350F, have ready a greased and floured 8-inch cake pan.
    2. 2
      In a saucepan over high heat, combine water, brown sugar, raisins, shortening and the spices; bring to a boil, stirring constantly.
    3. 3
      Turn off heat, remove pot from burner, and let cool to lukewarm.
    4. 4
      In a mixing bowl, stir together flour and baking soda; blend flour mixture into cooled raisin mixture.
    5. 5
      Pour batter into prepared pan and bake in preheated oven for approximately 45 minutes, or until top is firm to the touch.
    6. 6
      Let cake cool before serving; if desired, sprinkle top with icing sugar.

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    Ratings & Reviews:

    • on August 13, 2004


      I was looking for a simple dessert that didn't use butter in it (I was almost out of it) and I have to admit that the name of this recipe really caught my eye. It smelled wonderful while it was cooking and it has a real old-fashioned flavor. Everyone liked it but we all agreed that it would probably taste better with some kind of frosting on it. So the next time I make it, that is what I will do. Thanks Lenny for a great keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blitzkrieg Cake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.5
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 3.3 g
    Cholesterol 0.0 mg
    Sodium 172.4 mg
    Total Carbohydrate 69.5 g
    Dietary Fiber 1.9 g
    Sugars 42.6 g
    Protein 3.6 g

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