Sour Milk Spice Cake

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.

• Ready In: 53 mins
• Serves: 12

Ingredients

• 1  cup white sugar (I subbed out 1/3 of the sugar with Splenda with success.)
• 1 1⁄3 cups all-purpose flour
• 2⁄3 cup whole wheat flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2  teaspoons ground cinnamon
• 1 1⁄4 teaspoons ground cloves
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 3  tablespoons  vegetable oil
• 6  tablespoons prune puree (I use baby food.)
• 1⁄2 teaspoon vanilla
• 1  cup  sour nonfat milk
• 1⁄3-1⁄2 cup  chopped walnuts (I tend to prefer nut on my cakes, but not in them. Use your own tastes as a guide.) (optional)
• 1⁄4 cup currants (optional) or 1⁄4 cup golden raisin (optional)
•  cooking spray

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.