Total Time
53mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9x9 inch baking pan.
  3. Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
  4. 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).
  5. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.
Most Helpful

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!

5 5

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 :)

4 5

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.