Soured Milk Cake
![photo by woodland hues](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/26/15/piclG5EGa.jpg)
photo by woodland hues
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
![photo by DoubletheGarlic](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/15/picaGsWRp.jpg)
![photo by DoubletheGarlic](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/26/15/pickTiWVy.jpg)
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 slices
ingredients
directions
- 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.
Reviews
-
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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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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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.