Blitzkrieg Cake

READY IN: 1hr 5mins
Recipe by Lennie

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

Top Review by Denise in da Kitchen

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.

Ingredients Nutrition

Directions

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

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