Eggless Butter Cake

          It's the end of the month and time to reveal our Eggless Baking challenge for the month of October, and the challenge we had was Butter Cake. The cake as such was easy to bake, very delicious, rich and buttery (true to the name) and the recipe is adapted from Reader's Digest. The recipe calls for a 7" spring form pan, since I had only a 5" pan, I halved the recipe. I've replaced the eggs with milk and lemon juice, try it, once in a while we can have such rich desserts..

Need To Have 

• All Purpose Flour - 1/2 cup + 1/3 cup
• Butter - 1/4 cup + 1 and 1/4 tablespoon
• Caster Sugar - 1/4 cup
• Warm Milk - 3/4 cup
• Baking Powder - 1 teaspoon
• Lemon Juice - 1 tablespoon
• Golden Raisins - 1/4 cup
• Light Brown Sugar - 1 tablespoon
• Cinnamon Powder - 1/2 teaspoon

Method

          Sift the flour and the baking powder. Beat the caster sugar and the 1/4 cup butter till creamy. To this add the milk and beat well.

          Then fold in the flour, keeping a little to dust the raisins, so that they do not sink to the bottom once the cake is baked. Finally add the raisins and the lemon juice and mix well.

          Pour this in the greased pan and bake for 20 minutes till done. Take the remaining butter, brown sugar and cinnamon, beat well and spread over the cake as soon as you remove it from the oven, still in the pan. Let it sink in for about 5 to 10 minutes, then remove carefully. Slice and serve while it's still warm.

Note
The original recipe used 3 eggs and 1 tablespoon of milk or 1 and a 1/2 eggs and 1/2 tablespoon of milk for the amount of flour I have used, I have halved the recipe.
The original recipe used 1 and 2/3 cups of flour, I halved it to 1/2 and 1/3 cups.
The cake was very moist but little dense, so I would increase the lemon juice to 2 tablespoons the next time.
If you don't have caster sugar, just powder the regular granulated sugar.
The baking time varied a lot, I had to bake for 40 mins, might be my pan was deeper than broader.