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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 12 |
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Another half container of milk gone bad? Here's a delicious option for the thrifty minded. The cake is warm comforting and nicely spiced. If you don't have sour milk, you can make some by placing a tablespoon of vinegar in a one cup measure and filling the rest with milk; let stand 10 minutes and you are ready to go. Ingredients:
1 cup white sugar (i subbed out 1/3 of the sugar with splenda with success.) |
1 1/3 cups all-purpose flour |
2/3 cup whole wheat flour |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1 1/4 teaspoons ground cloves |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
3 tablespoons vegetable oil |
6 tablespoons prune puree (i use baby food.) |
1/2 teaspoon vanilla |
1 cup sour nonfat milk |
1/3-1/2 cup chopped walnuts (i tend to prefer nut on my cakes, but not in them. use your own tastes as a guide.) (optional) |
1/4 cup currants (optional) or 1/4 cup golden raisin (optional) |
cooking spray |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x9 inch baking pan.
3. Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
4. Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
5. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.
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