​Notes & Recipes

Eggless Spice Cake​ Recipe 

Based on Sharon's Grandmother's recipe from the Depression and World War II, when there was a shortage of eggs.


For Step 1:

1 1/2 cups sugar ( I've also used honey and or turbinado sugar) 
1/2 cup molasses
2/3 cup butter (original recipe called for margarine or Crisco)
2 cups water
1 cups raisins
1 1/2 teaspoon salt
2 teaspoon cinnamon 
1 teaspoon cloves
1 teaspoon nutmeg

For Step 2:

2 teaspoons baking soda, dissolved in 3 tablespoons warm water

For Step 3:

4 cups unbleached white flour

1 teaspoon baking powder

1 cup chopped walnuts


  1. Mix sugar, molasses, butter, water, raisins, salt, cinnamon, cloves, and nutmeg in a sauce pan. Bring to a boil for 3 minutes, then let cool for 1 - 2 hours, until lukewarm. 
  2. Preheat oven to 350˚ F. Dissolve  baking soda in warm water, then add to cooled sugar and spice mix.
  3. In a large mixing bowl, whisk together flour and baking powder. Stir in sugar and spice mix from sauce pan. Mix in walnuts.
  4. Pour batter into a greased tube pan. Bake preheated 350˚ F oven for 50 minutes . Then, lower temperature to 300˚ F and bake for another 10 minutes or until cake tester (skewer) comes out clean.
  5. Cool cake in pan on a rack for 10 minutes, then remove from pan and cook on rack before cutting.