Recipe by justcallmetoni
Another half container of milk gone bad? Here's a delicious option for the thrifty minded. The cake is warm comforting and nicely spiced. If you don't have sour milk, you can make some by placing a tablespoon of vinegar in a one cup measure and filling the rest with milk; let stand 10 minutes and you are ready to go.
Top Review by MarySC
No rating, just a comment that pasteurized milk does not "sour" - it just spoils and should not be used once it turns. When sour milk is called for, use buttermilk or add vinegar to good milk!
- 1 cup white sugar (I subbed out 1/3 of the sugar with Splenda with success.)
- 1 1⁄3 cups all-purpose flour
- 2⁄3 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1⁄4 teaspoons ground cloves
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 3 tablespoons vegetable oil
- 6 tablespoons prune puree (I use baby food.)
- 1⁄2 teaspoon vanilla
- 1 cup sour nonfat milk
- 1⁄3-1⁄2 cup chopped walnuts (I tend to prefer nut on my cakes, but not in them. Use your own tastes as a guide.) (optional)
- 1⁄4 cup currants (optional) or 1⁄4 cup golden raisin (optional)
- cooking spray
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x9 inch baking pan.
- Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
- Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
- Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.