Okay I just had a small taste of the first of my mother’s cake recipes that I tried making today. I had planned to try the applesauce cake first, but realized I didn’t have enough applesauce left, so I made the spice cake instead.
I was a bit worried about this turning out okay as the batter was really thick and very sticky. It was such a heavy batter that I could just barely hold the mixing bowl over the cake pan and pour the batter in the cake pan. Just before I put it in the oven it dawned on me that this cake has no eggs in it and I wondered if the recipe could have been typed up with a mising ingredient. I didn’t remember ever making a cake without eggs.
I cooked it anyway and hoped for the best. I just took a tiny taste and it is good, so we will have it for our dessert tonight. I don’t think my mother ever frosted this cake. I just remember having it with a big glass of milk as an after school snack and sometimes instead of a coffee cake at breakfast time. My dad liked it with his morning cup of coffee or topped with a little sweetened whipped cream for dessert at dinner time.
Anyway, here is the recipe:
Spice Cake
1 cup of sugar
½ cup butter
1 cup sour milk *
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
1 cup floured raisins
¼ cup nuts (optional)
Sift together flour, baking soda, and spices. Cream the sugar and butter. Add the sour milk and then the flour mixture to the butter and sugar. Fold in raisins and nuts. (Batter is very thick and dense). Pour the batter into a greased 8X8 inch cake pan.
Bake at 350 degrees for about 40-50 minutes. (If you use a dark pan I would decrease the temperature to 325 degrees)
*To make milk sour add 1 tsp. lemon juice or vinegar to 1 cup of milk. Stir and let it sit for about 10-15 minutes.
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