Soured Milk Cake

Submitted by Doreen Randal

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 12 slices

ingredients

• 4 ounces butter
• 1 cup sugar
• 1 teaspoon baking soda
• 2 eggs
• 1 1⁄2 cups flour
• 2 teaspoons cocoa
• 1 cup soured milk
• 1⁄2 cup raisins
• 1 teaspoon vanilla

directions

1. Cream butter and sugar, add eggs and beat well.
2. Add flour, cocoa, raisins and milk.
3. Lastly add vanilla and soda dissolved in a little boiling water.
4. Bake in moderate oven until skewer comes out clean.

Reviews

[DoubletheGarlic]

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.

 

[Texas Ladybug]

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.

 

[marilyngeary]

Lovely, moist cake, a bit spongy texture. It fit perfectly in my 6 cup Bundt pan. I replaced raisins with chocolate chips. Unfortunately, they sunk to the bottom of the pan. Next time, I'll try putting half the batter in then chips, then remaining batter, for a chocolaty center. I baked it at 375°F.

 

[woodland hues]

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.