Sour Milk Cake
Sour Milk Cake is a moist, spiced dessert with rich flavors of cinnamon, nutmeg, and cloves, complemented by sweet raisins or candied fruits. Its tender crumb makes it perfect for teatime or as a comforting treat, appealing to those who enjoy classic, flavorful baked goods with a hint of fruitiness.
Ingredients
Instructions
- Dissolve the soda in the sour milk in a bowl.
- Add sugar, salt, and shortening; mix well.
- Sift in the dry ingredients (flour, cloves, allspice, cinnamon, nutmeg) and mix thoroughly.
- Add the chosen dried fruit (raisins, dates, or candied fruits) and mix in.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 40 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half applesauce and half shortening to reduce fat. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk. Ensure the dry ingredients are thoroughly sifted for a smoother batter. This cake can also be enhanced with nuts or chocolate chips for added texture.
Serving Suggestions
Serve the Sour Milk Cake warm or at room temperature, dusted with powdered sugar for a simple presentation. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a fresh fruit salad or a light yogurt parfait for a delightful brunch spread. For a fun twist, try it with a drizzle of caramel sauce.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds, or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Cake contains roughly 421 calories, with 3g protein, 40g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (38% of the Daily Value), vitamin C (35% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 912mg per serving (40% 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 substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to it, letting it sit for about 5 minutes to curdle. This will mimic the acidity of sour milk, ensuring your cake has the right flavor and texture.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that the baking soda is gluten-free as well. This adaptation will allow those with gluten sensitivities to enjoy this delicious cake.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a splash of almond extract to the batter. You can also experiment with different spices, such as ginger or cardamom, for a unique twist. Incorporating a variety of dried fruits will also add depth to the flavor profile.
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).