2014 HOME FOR THE HOLIDAYS MAGAZINE LINCOLN DAILY NEWS.com November 26, 2014 35
Divide the dough into four parts. Roll each
piece into a log about 15 inches long. Place
logs onto cookie sheets, two logs to a sheet,
the long way. Flatten the logs out until
they are about 3 inches wide with a slight
hump going down the middle. Bake for 25
to 30 minutes in the preheated oven, loaves
should be firm. Cut the loaves into diagonal
slices ½ inch wide, place the slices onto the
cookie sheets and return to the oven. Toast
on one side, then turn slices over to do
the other side. This will take about 7 to 10
minutes.
Makes about 30 pieces.
Roy Logan - Eggless Milkless
Butterless Cake
“This is a recipe from my Mother. It is my
understanding that it originated back during
WW II when eggs, milk and butter were
rationed. This is a very heavy and dense
cake. Some years my mother made it with
black walnuts which gave it a stronger
taste. I preferred the English walnuts
myself.”
- Roy
Eggless Milkless Butterless Cake
2 cups Brown sugar
“Pinch” of salt
2 cups water
3 cups Raisins
2 teaspoons cinnamon
2 teaspoons ground cloves
4 Tablespoons cocoa
1 scant cup oil (vegetable or a favorite
cooking oil)
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