Mama'S (Mabel Kerr) Brown Sour Milk Cake
A moist, flavorful sour milk cake packed with raisins and walnuts, perfect for comforting desserts or tea time treats, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Cream together the Crisco shortening and sugar.
- Sift dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add sour milk alternately with sifted ingredients into the creamed mixture; then add vanilla.
- Mix until batter is thick.
- Fold in raisins and chopped walnuts.
- Pour into a loaf pan or two small round pans.
- Bake at 250°F (120°C) for 45 minutes for a loaf, or 1 hour if doubled in a 9x13-inch pan.
- Allow to cool before frosting with butter icing.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco. You can substitute the sour milk with buttermilk or a mix of regular milk and vinegar if you're in a pinch. Adjust the spices to your taste; adding more cinnamon or a pinch of ginger can enhance the flavor profile. This cake can also be made with gluten-free flour for a gluten-free version.
Serving Suggestions
This Brown Sour Milk Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also works well as a coffee cake for brunch alongside Margaret Marinucci's Creamy Whipped Potatoes. Serve it with a side of fresh fruit or Georgia Salad for a balanced meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, wrap slices in aluminum foil and warm them in a preheated oven at 300°F for about 10 minutes, ensuring they stay moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S (Mabel Kerr) Brown Sour Milk Cake contains roughly 354 calories, with 7g protein, 44g carbohydrates, and 20g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1211mg per serving (53% of the Daily Value).
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 by adding one tablespoon of white vinegar or lemon juice per cup to mimic sour milk. Let it sit for about five minutes before using it in the recipe.
What can I use instead of raisins?
If you don't have raisins, you can substitute them with dried cranberries, chopped dates, or even chocolate chips for a different flavor. Each option will add a unique twist to the cake.
How can I make this cake more moist?
To enhance moisture, consider adding an extra egg or a bit of applesauce to the batter. Also, ensure you don’t overbake the cake, as that can lead to a dry texture.
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).