I will be glad to share the cake recipe. It came from a collection of Old Vermont Recipes, many of the recipes are the ones handed down for generations....and span well over 100 years. In the days before refrigeration there was often sour milk to be used up in my recipe I substituted buttermilk (approximately same acid content) and it worked just fine.)
Sour Milk Spice Rasin Cake
1/2 cup butter or other shortening
1 cup sugar
1 cup sour milk or buttermilk
1 teaspoon soda
1 egg
2 cups flour
pinch of salt
1 teaspoon cinnamom
1 teaspoon alspice
1 teaspoon cloves (i used a little less)
I used a little white pepper which is an ingredient my mother used in spice cake.
1/2 to 1 cup chopped raisins (I used saltana (or yellow) raisins cause thats what I had on hand)
Cream the butter and sugar together and add in the egg beat till till fluffy
Add the soda to the sour milk or buttermilk.
Mix and sift the dry ingredients
Add alternately to the first mixture
add chopped rasins (could substitute dates or currents or dry cherries etc.)
Bake in loaf or square pan at 375 degrees, for about 25 mins. (if a loaf cake could be as much as 40 mins.) (use the tooth pick test or till the center is firm and springs back to the touch)
This is a simple cake; we had it for breakfst with coffee
It would be good with a cream cheese frosting (like they sell in a can
)
It is much more substantial than the duncan heinz or betty crocker style cake.
If you make it I hope you enjoy it. We are!
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Cake recipe?
