Prep 8 mins
Cook 45 mins
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.
- 236.59 ml white sugar (I subbed out 1/3 of the sugar with Splenda with success.)
- 314.66 ml all-purpose flour
- 158.51 ml whole wheat flour
- 4.92 ml baking soda
- 1.23 ml baking powder
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 6.16 ml ground cloves
- 2.46 ml ginger
- 1.23 ml nutmeg
- 44.37 ml vegetable oil
- 88.74 ml prune puree (I use baby food.)
- 2.46 ml vanilla
- 236.59 ml sour nonfat milk
- 78.07-118.29 ml chopped walnuts (I tend to prefer nut on my cakes, but not in them. Use your own tastes as a guide.) (optional)
- 59.14 ml currants (optional) or 59.14 ml golden raisin (optional)
- cooking spray
- 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.
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.