Recipe of Eggless Rasmalai Rasmalai Cake Design Images

Eggless, Milkless, Butterless Cake Ii

Yogurt is a great alternative and one of the most common ingredients used i use this for my eggless rasmalai cake but if you don't have it, you can substitute it with any good quality vanilla extract.

Recipe Summary Eggless, Milkless, Butterless Cake Ii

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.

Ingredients | Eggless Rasmalai Rasmalai Cake Design Images

1 cup packed brown sugar

1 cup water

⅓ cup shortening

1 cup raisins

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 ¼ cups sifted cake flour

1 teaspoon baking soda

1 ¼ teaspoons baking powder

½ cup sliced almonds (Optional)

1 teaspoon almond extract (Optional)

Directions

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.

Measure flour, soda, and baking powder, and sift together.

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.

Bake at 325 degrees F (165 degrees C) for about 1 hour.

Info | Eggless Rasmalai Rasmalai Cake Design Images

Servings: 10 Yield: 1 loaf cake

TAG : Eggless, Milkless, Butterless Cake Ii

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