"This is a cake my Mother made in the 30's and 40's. Note: To make sour milk combine l cup milk and l tablespoon vinegar. Let sit for l5 minutes." — Erma Germino
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This recipe makes a nice moist cake. I did punch up the spices, doubling the cinnamon and cloves, and adding a tsp. or ground ginger, because I like spicy cakes. I made a lemon glaze for the top, which also added some nice flavor. (Cream cheese ising would have been better, but I had lemons, not cream cheese!) Tastes better the second day.
Moist as oil based cakes are typically. However, heavy as oil based cakes tend to be, as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher, lighter cake, as well. This recipe is very pale in flavor. Spice cakes should have a definite, robust taste, redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves, adding ground nutmeg, allspice, ginger and mace (1/2 tsp of each.) As you can probably guess, I feel there is potential with the given recipe, but just too much need for adjustments to merit a higher score.
I added the extra spices, as suggested above. This cake tasted WONDERFULLY, but I had one MAJOR problem. When I pulled the cake out of the oven after the 45 minutes, I did the toothpick test, and it came out clean, so I knew it was done cooking. I let it sit overnight so that the spices would mix well. When I pulled it out this morning to cut it apart and get it ready for our brunch, the middle had fallen, so that it was half the height of the rest! Add insult to injury - I cut it in half, and in the center of the cake was uncooked cake. How it could have been uncooked after I tested it, I don't know! But I had to throw out about half of the cake. Major waste.
I like a moist cake...having read the previous reviews...I used their suggestions and added some of my own. Following the original recipe...I amended as follows: whole wheat flour in place of all purpose flour; 2 tsp. cinnamon; 1 tsp. cloves; .5 tsp. nutmeg; 1 tsp. vanilla; .5 c. applesauce in place of oil. Moist...good flavor...put remaining applesauce on top of servings of warm cake! Ummmmmm.... Main reason for wanting the recipe was to not waste 2 cups of sour milk...so good...I made a second cake! THANK YOU!
My family loved this snack cake and I found that the vanilla was missing. I maked it twice and it was taster with the vanilla. It was very moist and the spice was very evenly blended. I also dusted it with powered sugar for the after dinner table.
This was pretty good. Left out the walnuts and used applesauce for the oil to cut the fat, which worked out pretty well. I might've liked a hair more spice. It was a good way to use up some sour milk.
I don't usually like spice cake, but I had some sour milk I wanted to use up, so I tried it. I used brown instead of white sugar, applesauce in place of oil, 1/2 cup raisins with 1/2 cup walnuts, and added 1/2 tsp. each allspice and nutmeg. I used small loaf pans, and the results are really great! I've had lots of compliments from friends to whom I have given a loaf; they all thought they were wonderful. I'll make this again!
Maybe not one of the most outstanding cake recipes ever, but this was very simple to make, and a worthwhile use of milk gone sour. I made it in a jelly roll pan so it wouldn't be too thick for the kids. Baked up nice and stiff, but not hard, great for finger food.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Milk Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 129
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