This cake was baked by my mother in the 1930s and 1940s. Note: One cup of milk and one tablespoon of vinegar are combined to make sour milk. Give it five minutes to sit.
| Servings: | 12 |
| Yield: | 1 – 9×9 inch pan |
Ingredients
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup vegetable oil
- 1 cup sour milk
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch baking pan.
- Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
- Pour into a 9×9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 224 mg |
| Sugars | 18 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I chose this recipe and gave it a high review for its versatility. After just a glance at the ingredients, I knew it would be dense, yet flexible. I a combination of Bob’s Red Mill 1-1 gluten free flour and my own homemade gluten free flour blend for sweet breads. I tossed in a bit more zanthan gum, too. I used arrowroot powder rather than baking soda. I omitted the nuts. With that many changes, I opted to use the recommended amount of oil, and I’m glad that I did. Then, I let the batter set for a couple hours before baking. That helps gluten free flour taste moist. The result reminded me of old fashioned ginger bread in texture, so I served it with lightly sweetened hand-whipped heavy cream. I am going to change the spices next time to make it closer to gingerbread. I love the flexibility of this recipe. It isn’t easy to bake with gf flours. This recipe is a great base for lots of variations, plus I never have to throw out that little bit if slightly sour milk again. Nice!
A very easy, delicious recipe, moist inside with a crunchy top. I serve it cold as cake or hot as dessert with yoghurt, ice cream or cream. I at least double the spices and I sometimes substitute the nuts with dried fruit.
Love it! I add orange peel and increase the cinnamon and cloves. Great recipe. I also butter the pan and use powdered sugar instead of flour to coat the pan. Yum!
This cake is very delicious. I used past date milk, which was just a little too old to taste good in coffee. I doubled all of the spices, as well as adding one teaspoon each of ginger and nutmeg and two teaspoons of vanilla. I toasted the walnuts a little before baking them into the cake. I didn’t top the cake with any frosting or sugar. I was very pleased with the results.
Great recipe. I added allspice and ginger to give a little more zing.
Very good warm from the oven. Wish I had some whipped cream to top it with.
This cake is very dense and didn’t rise much. I would add at least 1 beaten egg. Flavor was decent. I do like a spice cake. I also added half teaspoon of mace and ginger.
Delicious recipe!! I doubled the spices to make it a bit more spicier.
As written, I am giving it only 2 stars. It was a bit dry and baking it 45 minutes is way, way too long. I only baked it 30 minutes and that was too long. Next time I will add more oil and/an egg to make it not so dry. The taste was good. I bumped up the spices as others suggested.
I had to double the spices like some of the o Th we reviews stated. It turned out delicious.
I made this a few times in a week with suggested adjustments from previous ratings. I used 2tsp of cinnamon, 1tsp of nutmeg, 1tsp ground clover, and 1 tsp of ground ginger and it was delicious and perfect amount of spice. Everyone loved it! The walnuts provide a great crunch and it was a perfect amount I thought.
It is a tasty recipe! I did use an 8 X 8 pan and it turned out very good!
It was so easy! I used half the sugar as I usually do and doubled the spices. I also used a bread pan, so it baked for an hour. I will definitely make this again!
It was so easy! I used half the sugar as I usually do and doubled the spices. I also used a bread pan, so it baked for an hour. I will definitely make this again!
I needed to find a recipe that would use sour milk. I was happy to come across this very easy to make cake. I did spice it up by putting 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ginger. I replaced the oil with 1/2 cup unsweetened applesauce and only 1 tablespoon oil.
I had some milk that went sour. Found this cake recipe. I did rough blend an apple and through in a few chocolate chips for the heck of it. Very good!
I used this cake as the foundation for some pumpkin spice cupcakes. I added 1 cup of pumpkin and decreased the oil slightly, and reduced the sugar by half to lighten it up. Then I used pumpkin pie spice for the flavouring, and used double the amount of vanilla. Icing with a cream cheese frosting would have worked nicely in some instances but for me I didn’t use it because I was looking for something to feed a hungry work crew as an on the run snack.
I have made this before and it turned out great. This time I omitted the spices and added 1/2 cup of baking cocoa and 1 tsp of vanilla. I also used splinda granular s in place of the sugar. It was awesome.
I made this with several modifications after taking some of the advice of others. I added cardamon, nutmeg, allspice. I replaced half the white sugar with dark brown sugar. I added one large egg and baked in an 8×8 pan. I topped with a lemon glaze. Very good f
So simple and easy to make. Had 1/2 and 1/2 that was turning and so glad I found this recipe. I left the oil out as I had extra milk to use. I like that it doesn’t use eggs or butter. I even used whole wheat flour and it was absolutely delicious. Will definitely be making this again. Oh,And I added a cup of chocolate chips, well, because it just seemed like the thing to do. Glad I did!
I used my personal chai spice blend and doubled the amount, as suggested. I also added raisins.