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    You are in: Home / Recipes / Soured Milk Cake Recipe
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    Soured Milk Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 06, 2007

      I was pleasantly surprised by this cake. It is _incredibly_ moist and yet has an almost crunchy crust to it. Elegant, indeed, Woodland Hues! Simple-tasting, but still "more-ish". My changes: 2 t. malted milk powder (Horlicks) instead of cocoa, and 3 t. baking powder added to self-raising flour (instead of baking soda). I baked mine in three bread tins -- the two tins with two inches of batter for an extra ten minutes. These latter two browned very nicely in the extra time.

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    • on February 09, 2006

      This is really good, my hubby had his doubts that something made with milk that has gone bad could be good but hee was very impressed. He suggested I leave the milk out on the counter so I would have to make more. I left the recipe as-is except I hate raisins so I tried it with dried cranberrys and another time I used various dried fruit and both times it was wonderful.

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    • on October 17, 2003

      This is a modest yet elegant little cake, moist, almost spicy, not quite chocolaty. I used Splenda in place of sugar, worked fine. I baked at 350F for 25 minutes, using an 8" round pan.

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    Nutritional Facts for Soured Milk Cake

    Serving Size: 1 (929 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 233.3
     
    Calories from Fat 84
    36%
    Total Fat 9.3 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 57.6 mg
    19%
    Sodium 180.1 mg
    7%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 0.7 g
    2%
    Sugars 21.4 g
    85%
    Protein 3.6 g
    7%

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