Prep 20 mins
Cook 40 mins
This is not my grandmother's recipe, but it is as close as I have found to hers. Her recipe was not saved by anyone and wasn't among the few handwritten recipes of hers that I managed to get. This is adapted from The Farm Journal.
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1 cup unsalted butter, softened (or regular margarine-NOT lowfat)
- 1 cup sugar
- 1 large egg
- 1 cup sour milk (see note)
- 1 cup walnuts, Chopped
- 1 cup raisins
- confectioners' sugar, for topping
- NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use.
- Preheat oven to 350°F.
- Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
- Sift the flour, baking soda, salt and spices together and set aside.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
- Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.
- Stir in the walnuts and raisins. Pour the batter into prepared pan and bake for 40 minutes or until a toothpick stuck in the center comes out clean.
- Cool cake in pan on a wire rack.
- To serve, sprinkle with sifted confectioners sugar and cut into squares.