Best Aunt Rosies Eggless Raisin Cake Recipes
AUNT ROSIE'S EGGLESS RAISIN CAKE
This was a recipe from Hilma Murphy, my best friend's mother. She passed away when I was 12. She always made this cake for us, and after her death, we looked through her recipes and I copied this one down. Easy to make, definitely a comfort cake that is wonderful when still warm!
Provided by Taylor in Belgium
Categories Breads
Time 1h5m
Yield 12 squares
Number Of Ingredients 9
Steps:
- In large saucepan boil 1 cup raisins with 2 cups water for 10 minutes.
- Take from fire, add 1 stick margarine and let cool to room temperature.
- In same saucepan with liquid, raisins and butter, stir in remaining ingredients until smooth.
- Bake in 10x7 pan at 350 degrees for 30-35 minutes, or until center tests done.
EGGLESS, MILKLESS, BUTTERLESS CAKE IV
This is a dark cake, moist and spicy with raisins. It is also known as Wartime Cake.
Provided by Jan Wood
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 9
Steps:
- In a saucepan, combine brown sugar, water, raisins, shortening, nutmeg and cinnamon. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour and baking powder.
- In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 60.6 g, Fat 8.1 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 338.5 mg, Sugar 34.7 g
AUNT ROSIE'S GOB CAKE
Aunt Rosie bakes her famous Gob Cake and brings it to every family function. It uses a basic box cake with a few more ingredients and some homemade icing. Start your own family tradition!
Provided by MIA
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
- In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
- Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
- To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
- Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 53.9 g, Cholesterol 78.2 mg, Fat 26.3 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10 g, Sodium 497 mg, Sugar 38 g
RAISIN CAKE
This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
Provided by Terry
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
- In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 53.5 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 337 mg, Sugar 32.2 g
RAISIN PUDDING CAKE
This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour either a 10 inch tube pan or bundt pan.
- I use Bakers Joy spray,.
- In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
- Blend well, then mix for 3 minutes at medium speed.
- Stir in raisins and walnuts.
- Pour into prepared pan.
- Bake for 1 hour.
- Cool in pan for 15 minutes.
- Remove from pan and continue cooling on cake rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6
OLD SOG (AN EGGLESS, MILKLESS RAISIN CAKE)
This was my great grandmother's favorite cake to make. The cake is really simple to make, and contains neither eggs nor milk. Despite the name, the cake is moist, not soggy. The name, "Old Sog," is a little bit controversial in our family. Some folks say this is a really inelegant name for a delicious cake. I call the cake "Old Sog" because I can still hear Grandma saying it. Besides, elegance was never a priority to her. If you make the cake with margarine, it's vegan!
Provided by BadBearKY
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put water and raisins into a saucepan, bring to a boil, and turn off the heat. Allow to sit for 10 minutes.
- Preheat oven to 350 degrees.
- Add butter or margarine to saucepan, and let the mixture sit until it reaches room temperature.
- Stir in the rest of the ingredients.
- Pour into an 8" by 8" pan or an 8" cake pan.
- Bake 35 to 40 minutes in a 350 degree oven (until a toothpick comes out clean).
- Serve warm or cool.
Nutrition Facts : Calories 354.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 296.6, Carbohydrate 60.7, Fiber 1.6, Sugar 35.8, Protein 3.5
AUNT ROSIE'S GOB CAKE
Make and share this Aunt Rosie's Gob Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 45m
Yield 1 two layer ten x fifteen inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C).
- Grease and flour a 10x15 inch pan; line a second 10x15 inch pan with parchment paper.
- In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1-1/2 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
- Divide batter into the two 10x15 inch pans.
- Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean; allow to cool.
- To make the filling: In a large bowl, combine 2 cups icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
- Spread filling over the layer in the greased pan.
- Loosen the sides of the other layer by running a knife around the edge between the cake and the pan.
- Flip the cake onto the frosted layer.
- Remove the pan and parchment paper from the top layer and serve.
Nutrition Facts : Calories 6452.5, Fat 370.8, SaturatedFat 126.1, Cholesterol 1158.3, Sodium 6917.7, Carbohydrate 750.7, Fiber 16.8, Sugar 489.1, Protein 77.7
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