Vintage WW1 Eggless Milk less Butter less Cake

ready in: 1-2 hrs.

Serves/ makes: 1 loaf
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Ingredients:
1 cup water
2 cups raisins
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking powder. Stir into cooked mixture.

Place in a greased loaf pan and bake at 350 F. for one hour.
Above is an actual recipe used in the time of world war one. It’s an eggless, milk less and butter less cake. The lack of these ingredients made the cake extremely liked because not everyone had access or enough money to buy egg, milk or butter. Its affordability led to its popularity. I specifically chose this recipe to show because I felt it’s expected as a world one cake due to its unattractiveness and no key ingredients included. Also doesn’t look professional and appealing enough compared to the various amounts of cakes we have today.
Above is an actual recipe used in the time of world war one. It’s an eggless, milk less and butter less cake. The lack of these ingredients made the cake extremely liked because not everyone had access or enough money to buy egg, milk or