By justcallmetoni on October 11, 2007
Photo by Mikekey
Photo by Mikekey
"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."
Serving Size: 1 (69 g)
Servings Per Recipe: 12
"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!"
"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."
"This turned out much better than expected. The prunes added moisture but not the sour taste. I divided the sugar between brown and white and made muffins instead of a cake. (baking time in half)"
"Very good - like gingerbread. I dusted the top with powdered sugar and served it with a little ice cream. The baby food prunes were a great idea - I'm going to keep some on hand to sweeten other baked goods."
"This is delicious. Moist and spicy. Reminds me of a spice cake my grandmother used to make. I have an Italian Prune tree so I make and can my own prune puree. Gives this cake its color and moistness. I used 1/2 sugar and 1/2 Splenda and it worked fine. I just cut baking time by about 8 minutes. I served it with a dollop of non-fat, low sugar vanilla yogurt and a sprinkle of nutmeg."