Civil War Cake

"Someone was looking for a cake that didn't have any milk in it. Well I found this one of my mothers. It is got to be over 67 years old. It is really good it tastes like a spice cake. Civil War Cake (or-Eggless, Butterless, Milkless Cake)"
photo by a user photo by a user
Ready In:
1hr 23mins




  • Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
  • Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
  • Dissolve soda in 2 teas.
  • of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
  • Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
  • at 350 degrees.
  • It may also be cooked in a tube pan.
  • Serve with whipped cream or caramel frosting.
  • Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
  • Cook 6 min.
  • stirring often.
  • Cool to lukewarm and stir in 3 Tbsp.
  • of butter.
  • Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
  • Stir in 1 teas.
  • vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.

Questions & Replies

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  1. Of course this has the texture of an old fashioned cake, because it is! I added in some nuts just because we love them, but otherwise followed the recipe exactly. The caramel frosting was the perfect touch to this fine cake!
  2. I have not made this exact recipe but it is essentially the same as what is called "boiled raisin cake", which I have made, and it's delicious. When it first came out of the oven I thought I'd really done something wrong because it felt very, very firm to the touch and I thought it would be hard and dry. I let it sit for a day and it didn't seem any better, so I covered it with frosting and voila, the third day it was moist, dense and delicious, the kind of thing you can't resist taking a chunk of every time you pass the pan sitting on the counter. So the moral is to get it frosted right away and let it mellow for a day, then dig in. I used a vegan "cream cheese "frosting and it was delicious. The caramel frosting above sounds even better. Since shortening is baaaaad stuff, I used non-hydrogenated vegan margarine in the cake. You could also use canola oil. Great cake.



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