Eggless, Milkless, Butterless Cake II By Anonymous recipe Comments | 0 Favorites | 8 Print This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them. Eggless, Milkless, Butterless Cake II Ingredients 1 cup packed brown sugar1 cup water1/3 cup shortening1 cup raisins1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt2 1/4 cups sifted cake flour1 teaspoon baking soda1 1/4 teaspoons baking powder1/2 cup sliced almonds (optional)1 teaspoon almond extract (optional) Instructions 1 Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool. 2 Measure flour, soda, and baking powder, and sift together. 3 Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan. 4 Bake at 325 degrees F (165 degrees C) for about 1 hour.