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    You are in: Home / Recipes / Sour Milk Spice Cake Recipe
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    Sour Milk Spice Cake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 18, 2008

      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!

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    • on June 27, 2014

      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 :)

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    • on May 07, 2012

      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.

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    • on January 11, 2011

      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)

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    • on September 07, 2008

      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.

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    • on June 28, 2008

      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.

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    Nutritional Facts for Sour Milk Spice Cake

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 177.6
     
    Calories from Fat 34
    19%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.4 mg
    0%
    Sodium 219.1 mg
    9%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 17.7 g
    71%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    prune puree

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