Munchie Monday: Eggless Cake

Eggs are an important ingredient in recipes since they provide structure and act as a leavening agent. In the 1800s eggs were even more essential to baking as leavening agents were becoming more and more reliable and available from pearlash and potash to baking soda and baking powder.

This eggless cake recipe is just one of the 160 recipes from the Macculloch Miller handwritten recipe book begun by Louisa Macculloch (1785-1863).  This recipe is most likely a later addition added by a granddaughter or great-granddaughter in the late 1800s or early 1900s.

Original Recipe

½ cup butter

1 cup sugar

1 cup milk

2 cups flour

1 cup chopped raisins

2 tablespoons cut citron

pinch of salt

1 teaspoon soda dissolved in a little boiling water

2 teaspoons cinnamon

½ nutmeg

¼ teaspoon cloves

 

Adapted Recipe

½ cup butter (softened)

1 cup sugar

1 cup milk

2 cups flour

1 cup chopped raisins (coated with flour)

2 tablespoons cut citron or lemon zest

1/8 teaspoon of salt

1 teaspoon baking soda dissolved in 3 tablespoons of boiling water

2 teaspoons cinnamon

1 teaspoon grated nutmeg

¼ teaspoon cloves

 

Preheat oven to 350 degrees. Grease 9-inch metal baking pan. Cream butter and sugar. Sift flour, salt, cinnamon, grated nutmeg, and cloves. Add baking soda dissolved in hot water. Alternately add flour and milk to the creamed butter and sugar. Chop raisins and coat with flour. Add cut citron/lemon zest to the raisins and mix into the cake batter.  Pour batter into greased baking pan. Bake for 27 to 30 minutes or until inserted toothpick comes out clean. Let cool on baking rack for 30 minutes. Serve with whipped cream or top with your favorite icing recipe.