A Splendid Eggless Cake

This “eggless” cake recipe is just as its name implies – egg-less. Eggless for those hypersensitive to eggs.

Ingredients

• 2 1/4 cups less 1 tbsp. all-purpose flour
• 5 tbsp. corn starch
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 can condense milk
• 1 cup evaporated milk
• 1 cup melted butter
• 1/4 cup confectioner’s sugar optional
• 2 tsp. almond extract

Instructions

• Sift twice together the flour with the cornstarch, baking powder, baking soda, nutmeg and cinnamon.
• Combine well the condense milk, evaporated milk, melted butter, almond extract and (if you had chosen) the confectioner’s sugar.
• Fold in the liquid mixture into the flour mixture. Mix well. Pour into a lined and grease (deep 9″ round) cake pan with wax paper. Bake in a preheated 325 degree F oven for about 45 minutes or until the cake is golden brown and a toothpick when inserted, in the center of the cake, comes out clean.

Notes

This cake is mildly sweet. If you want a sweeter cake, I believe the optional confectioner’s sugar will do just well, because it will blend easily in the cake.

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Recipe © Simply Trini Cooking. All rights reserved