This cake is magic! It has no eggs, nuts or butter, and a super simple recipe using one cup of each of the five ingredients. Most importantly, it turns out delicious and with a lovely texture.
This is the cake a friend of ours brought to play dates when our kids were little, which is quite a few years ago now. At that stage we had both an egg and nut allergy in the household, so finding a nice cake without eggs was a bit of a challenge. Of course we really appreciated it whenever someone went to the trouble of finding, or even better, baking, food that our allergic child could eat and enjoy. I’m pretty sure the grown ups in the crowd enjoyed it too.
I found my handwritten recipe notes in my collection the other day. As you can see, there’s really not much to it! It is actually quite surprising that the texture of the cake turns out in the way it does with a really nice crumb, even without the eggs.
The cake cooks in a standard sized loaf tin. Note that I used a combination of raisins, sultanas, dried apple and dried apricots, but any mix of dried fruit will work. The cake is quite sweet – you could reduce the sugar a little if you like.
Our kids were just toddlers when we first started eating and baking this cake. They are now all teens and old enough to make the cake themselves. Thanks for sharing the recipe all those years ago, Margaret!