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!
- 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
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.