Total Time
40mins
Prep 10 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Cream sugar, shortening, and egg.
  2. Add maple syrup.
  3. Sift dry ingredients and add alternately with sour milk and vanilla.
  4. Raisins and nuts are add last.
  5. Pour into a 13x9-inch pan and bake at 350° for 30 minutes or until done.

Reviews

(4)
Most Helpful

Charlotte, this was excellent! I made it this evening for everyone here, and they've all said a special "Thank U" to you for this wonderful cake. The cinnamon n cloves add a special touch to this recipe. I hope you get lots more good reviews on this! Just a tip for those who dont know how to make sour milk - this is what I did today when I made this cake. I took 1 tbsp. less to 1 cup of milk in a bowl. Then, I added 1 tbsp. of lemon juice to it. Kept it aside for 5 minutes after stirring it once, and then used it in the recipe when it was called for in the same.

Charishma_Ramchandani August 26, 2002

This is the lightest cake I've ever made from scratch. I used pancake syrup instead of real maple syrup, but the cake is still delicious. The spices are perfect. I'll definitely make this one again! Thanks for sharing!

cookingmother August 15, 2009

Wonderful cake! I found the recipe doing a search for sour milk because I had a bit that had just turned and my husband didn't believe you could make cake with it. This is so light and delicious. I used chopped dates because I was out of raisins. Will definitely be making this again, sour milk on hand or not!

Moor Driver January 17, 2009

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