Aunt Martha'S Cake
A moist and flavorful cake with warm spices and sweet raisins, perfect for gatherings or cozy afternoons, offering a nostalgic taste of classic baking comfort.
Ingredients
Instructions
- Mix the flour, baking soda, and shortening together in a bowl.
- Take out 1 cup of the flour mixture and set aside to sprinkle on top of the cake.
- Combine the remaining flour mixture with brown sugar, stewed raisins, cinnamon, allspice, and sour milk. Mix well.
- Pour the batter into a prepared pan.
- Sprinkle the reserved 1 cup of flour mixture over the top of the batter.
- Bake at 350°F until done when tested with a toothpick or cake tester.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have sour milk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. Ensure that your raisins are well-drained to avoid excessive moisture in the batter. If you prefer a nutty texture, add a cup of chopped walnuts or pecans to the batter.
Serving Suggestions
Serve Aunt Martha's Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs well with a cup of hot coffee or tea. For a complete meal, consider serving it alongside a fresh Y-U-M-M Salad to balance the sweetness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warm. This cake is also delicious served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Martha'S Cake contains roughly 597 calories, with 3g protein, 42g carbohydrates, and 47g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to create a sour milk substitute. Let it sit for about 5 minutes before adding it to the batter. This will help achieve the desired tangy flavor.
What if I don't have brown sugar?
If you don't have brown sugar, you can make a substitute by using white sugar and adding a tablespoon of molasses for each cup of sugar needed. This will mimic the flavor and moisture of brown sugar, ensuring your cake remains delicious.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as it can vary depending on your oven. Generally, it should take about 30-40 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).