This is a cake my Mother made in the 30's and 40's. Note: To make sour milk combine l cup milk and l tablespoon vinegar. Let sit for l5 minutes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.

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  • 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 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts

278 calories; 14.3 g total fat; 1 mg cholesterol; 224 mg sodium. 34.7 g carbohydrates; 4 g protein; Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2007
This recipe makes a nice moist cake. I did punch up the spices doubling the cinnamon and cloves and adding a tsp. or ground ginger because I like spicy cakes. I made a lemon glaze for the top which also added some nice flavor. (Cream cheese ising would have been better but I had lemons not cream cheese!) Tastes better the second day. Read More
(39)

Most helpful critical review

Rating: 3 stars
02/12/2005
Moist as oil based cakes are typically. However heavy as oil based cakes tend to be as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher lighter cake as well. This recipe is very pale in flavor. Spice cakes should have a definite robust taste redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves adding ground nutmeg allspice ginger and mace (1/2 tsp of each.) As you can probably guess I feel there is potential with the given recipe but just too much need for adjustments to merit a higher score. Read More
(93)
59 Ratings
  • 5 star values: 24
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
05/23/2007
This recipe makes a nice moist cake. I did punch up the spices doubling the cinnamon and cloves and adding a tsp. or ground ginger because I like spicy cakes. I made a lemon glaze for the top which also added some nice flavor. (Cream cheese ising would have been better but I had lemons not cream cheese!) Tastes better the second day. Read More
(39)
Rating: 3 stars
02/11/2005
Moist as oil based cakes are typically. However heavy as oil based cakes tend to be as well. Replacing half the oil with unsweetened applesauce lightens things up a lot without compromising moistness. The addition of 1/2 tsp baking powder resulted in a higher lighter cake as well. This recipe is very pale in flavor. Spice cakes should have a definite robust taste redolent of the spices used. Results were helped tremendously by doubling the cinnamon and cloves adding ground nutmeg allspice ginger and mace (1/2 tsp of each.) As you can probably guess I feel there is potential with the given recipe but just too much need for adjustments to merit a higher score. Read More
(93)
Rating: 4 stars
05/23/2007
This recipe makes a nice moist cake. I did punch up the spices doubling the cinnamon and cloves and adding a tsp. or ground ginger because I like spicy cakes. I made a lemon glaze for the top which also added some nice flavor. (Cream cheese ising would have been better but I had lemons not cream cheese!) Tastes better the second day. Read More
(39)
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Rating: 3 stars
06/28/2007
I added the extra spices as suggested above. This cake tasted WONDERFULLY but I had one MAJOR problem. When I pulled the cake out of the oven after the 45 minutes I did the toothpick test and it came out clean so I knew it was done cooking. I let it sit overnight so that the spices would mix well. When I pulled it out this morning to cut it apart and get it ready for our brunch the middle had fallen so that it was half the height of the rest! Add insult to injury - I cut it in half and in the center of the cake was uncooked cake. How it could have been uncooked after I tested it I don't know! But I had to throw out about half of the cake. Major waste. Read More
(33)
Rating: 5 stars
05/29/2009
I like a moist cake...having read the previous reviews...I used their suggestions and added some of my own. Following the original recipe...I amended as follows: whole wheat flour in place of all purpose flour; 2 tsp. cinnamon; 1 tsp. cloves;.5 tsp. nutmeg; 1 tsp. vanilla;.5 c. applesauce in place of oil. Moist...good flavor...put remaining applesauce on top of servings of warm cake! Ummmmmm.... Main reason for wanting the recipe was to not waste 2 cups of sour milk...so good...I made a second cake! THANK YOU! Read More
(29)
Rating: 5 stars
09/25/2006
My family loved this snack cake and I found that the vanilla was missing. I maked it twice and it was taster with the vanilla. It was very moist and the spice was very evenly blended. I also dusted it with powered sugar for the after dinner table. Read More
(26)
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Rating: 5 stars
11/12/2010
I don't usually like spice cake but I had some sour milk I wanted to use up so I tried it. I used brown instead of white sugar applesauce in place of oil 1/2 cup raisins with 1/2 cup walnuts and added 1/2 tsp. each allspice and nutmeg. I used small loaf pans and the results are really great! I've had lots of compliments from friends to whom I have given a loaf; they all thought they were wonderful. I'll make this again! Read More
(16)
Rating: 4 stars
11/24/2003
This was pretty good. Left out the walnuts and used applesauce for the oil to cut the fat which worked out pretty well. I might've liked a hair more spice. It was a good way to use up some sour milk. Read More
(14)
Rating: 5 stars
07/25/2011
Excellent moist cake! I followed the recipe except I doubled the cinnamon and replaced the nuts with raisins. AWESOME cake--you can't go wrong with this! Great quick cake for tea especially if you've got no eggs in the house. Tip--the top gets crispy so when you check it with a toothpick be sure to break through the crispy top enough to see if the toothpick is truly coming out clean. If you just stick it straight in and pull it straight out the crispy top may wipe the toothpick clean as you pull it out--and you may think it is done when it may not be. Also the cake gets nice and brown and pulls away from the sides of the pan when it is done. When I told my kids to rate this from 1 to 5 stars one gave it an 8 and the other said 20!:) Oh and it is also good the next day. Read More
(14)
Rating: 3 stars
07/20/2003
Maybe not one of the most outstanding cake recipes ever but this was very simple to make and a worthwhile use of milk gone sour. I made it in a jelly roll pan so it wouldn't be too thick for the kids. Baked up nice and stiff but not hard great for finger food. Read More
(12)