Sour Milk Spice Cake
A moist, spiced cake with rich flavors of molasses, cinnamon, nutmeg, and raisins, perfect for cozy gatherings or afternoon tea treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add the beaten egg and mix well.
- Stir in the sorghum molasses.
- Sift together the flour, soda, cinnamon, nutmeg, cloves, allspice, ginger, and baking powder three times.
- Add the dry ingredients to the mixture alternately with the sour milk, beginning and ending with the dry ingredients. Beat well after each addition.
- Fold in the floured raisins.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 375°F (190°C) for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool slightly before icing or serve plain.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sorghum molasses, dark corn syrup is a suitable substitute. Make sure your sour milk is fresh; you can make your own by mixing milk with a teaspoon of vinegar or lemon juice. To enhance texture, sifting the dry ingredients three times is crucial for a lighter cake.
Serving Suggestions
This cake is delicious on its own, but you can also top it with a light icing or powdered sugar for extra sweetness. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. It pairs beautifully with Tennessee Fried Apples for a delightful dessert duo.
Storage & Reheating
Store leftover Sour Milk Spice Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Milk Spice Cake contains roughly 1271 calories, with 18g protein, 163g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (134% of the Daily Value), calcium (59% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1227mg 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
What can I use instead of raisins?
Dried cranberries or chopped dates are excellent alternatives to raisins. They will add a different flavor profile while still providing sweetness and texture to the cake. Feel free to experiment with your favorite dried fruits.
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).