Prep 5 mins
Cook 25 mins
Our milk here sours quickly and I would rather use it than throw it away. This was given to me when I was first married by my sister-in-law It's an old favourite.
- 113.39 g butter
- 236.59 ml sugar
- 4.92 ml baking soda
- 2 eggs
- 354.88 ml flour
- 9.85 ml cocoa
- 236.59 ml soured milk
- 118.29 ml raisins
- 4.92 ml vanilla
- Cream butter and sugar, add eggs and beat well.
- Add flour, cocoa, raisins and milk.
- Lastly add vanilla and soda dissolved in a little boiling water.
- Bake in moderate oven until skewer comes out clean.
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.
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.
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.