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!
Didn't want to dump the last cup of milk that was starting to taste funny. I did add 3/4tsp vinegar to make it more sour. I didn't have baby food prunes on hand so I substituted apple butter. Left out nuts and raisins. Next time I may do less cloves for kids preference. I was surprised the recipe was egg free, but was glad since I used up my eggs at lunch time :)
I agree with Mary SC 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!
I prefer certified RAW milk, it will sour and clabber naturally and is safe. Please see http://www.realmilk.com/ for more info. Thanks.
This turned out much better than expected. The prunes added moisture but not the sour taste. I divided the sugar between brown and white and made muffins instead of a cake. (baking time in half)
Very good - like gingerbread. I dusted the top with powdered sugar and served it with a little ice cream. The baby food prunes were a great idea - I'm going to keep some on hand to sweeten other baked goods.
This is delicious. Moist and spicy. Reminds me of a spice cake my grandmother used to make. I have an Italian Prune tree so I make and can my own prune puree. Gives this cake its color and moistness. I used 1/2 sugar and 1/2 Splenda and it worked fine. I just cut baking time by about 8 minutes. I served it with a dollop of non-fat, low sugar vanilla yogurt and a sprinkle of nutmeg.