Heirloom Spice Cake
"This is a snack type cake. This is not my grandmother's recipe, but it is as close as I have found to hers. Her recipe was not saved by anyone and wasn't among the few handwritten recipes of hers that I managed to get. This is adapted from The Farm Journal."
Ingredients
Nutritional
- Serving Size: 1 (106.1 g)
- Calories 401.5
- Total Fat - 23.1 g
- Saturated Fat - 10.9 g
- Cholesterol - 60.3 mg
- Sodium - 234.4 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 1.9 g
- Sugars - 26.1 g
- Protein - 5.5 g
- Calcium - 53.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use.
Step 2
Preheat oven to 350°F. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
Step 3
Sift the flour, baking soda, salt and spices together and set aside.
Step 4
Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
Step 5
Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.
Step 6
Stir in the walnuts and raisins. Pour the batter into prepared pan and bake for 30-40 minutes or until a toothpick stuck in the center comes out clean.
Step 7
Cool cake in pan on a wire rack.
Step 8
To serve, sprinkle with sifted confectioners sugar and cut into squares.
Tips
No special items needed.