Eggless Sponge Cake

200 gms sweetened condensed milk
140 gms (5 oz) self-raising flour
60 ml melted butter or margarine
1 level tsp baking powder
half tsp baking soda
1 tsp vanilla extract

Sieve the flour, baking powder and baking soda together. Mix the ingredients together, add 75ml water and beat well. Grease and dust a 6 inch diameter cake tin. Pour the mixture into the prepared tin and bake in the pre-heated oven at 400F for 10 mins. Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool the cake.

Eggless Chocolate Cake

200 g sweetened condensed milk
1 level tsp baking powder
half tsp baking soda
125 g self-raising flour
1 1/2 tbsp cocoa powder
60 ml melted butter or margarine
1 tsp vanilla extract

Sieve the flour, cocoa, baking powder and baking powder together. Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly. Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it. Bake in a pre-heated oven at 400F for 10 mins. Thereafter, reduce the temp to 350F and bake for a further 15 mins. Cool, ice it and serve.

Eggless Carrot Cake (for gas stove)

4 tablespoons of runny honey or golden syrup
6oz margarine
8oz sifted self raising flour
4 teaspoons of baking powder (very important)
1 teaspoon cinnamon
9oz grated carrots

Optional:
chopped nuts, seeds, sultanas, rind of an orange/lemon, whatever takes
your fancy Melt the honey/syrup and margarine together in a saucepan. Remove from the heat and add the other ingredients. Stir in well. Put into a greased cake tin. Cook until cooked (yes, that's what my recipe says here - it'll be AT LEAST half an hour) at 160 centigrade, gas mark 3/4.

Eggless Spice Cake #1
Yield: 18 Servings
From: by the Little Rock (AR) Junior League.

1 1/2 stick butter
1 1/2 c sugar
3 c sifted cake flour
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 1/2 c buttermilk; at room temperature
1 1/2 tsp baking soda
1 1/3 c chopped pecans
1 1/2 c raisins

Grease a 9x13 pan or 3 (8 inch) pans. Preheat oven to 350o. Cream butter and sugar together. Sift flour with spices. Add soda and dissolve in buttermilk. (Do not do this too early as the buttermilk expands.). Alternately add the buttermilk mixture and flour mixture to creamed butter, mixing well as you go. Add pecans and raisins. Bake at 350o for 25 minutes. Serve with Penuche Frosting. Calories: 309 per serving. Yield: 18 servings.

Eggless Fruit Cake
Yield: 1
Recipe from: Carlton Food Network http://www.cfn.co.uk/

10 oz self-raising flour
1 tsp mixed spice
1 pinch salt
1 tsp bicarbonate of soda
1/2 pt well-strained weak tea
3 oz margarine or cooking fat
3 oz sugar
3 oz dried fruit

Grease and flour a 7" cake tin. Sift the flour, spice, salt and bicarbonate of soda together. Pour the tea into a saucepan, add the margarine or cooking fat, sugar and dried fruit. Heat until the fat and sugar melt then boil for 2-3 minutes. Allow to cool slightly; pour on to the flour mixture, beat well and spoon into the tin. Bake in the centre of a moderate oven for 1 1/2 hours.