Sour Milk Spice Cake

This cake is delicious. One big plus about this cake is that you don’t need to use an electric mixer since there are no eggs.

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.

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 8x8 pan. I topped with a lemon glaze. Very good f

It was my first time making spice cake, (i normally go for chocolate) and it was a huge success! I made this recipe the other day because I had some sour milk in my fridge. I decided to turn it into cupcakes and substitute butter for the oil. I also added extra cinnamon and clove and added nutmeg as well. I topped them with an ultra creamy maple frosting. The result was a delicious, moist, buttery cupcake that I will definitely make again! (Made 11 cupcakes) The frosting really brought it all together and was absolutely incredible. Here's the recipe: 1/2c (1 stick) butter whipped on medium speed for 2-3 minutes. Add 1/2 tsp maple flavoring. Add 3-4 cups powdered sugar, and enough heavy cream to achieve the desired consistency. (2-3 Tbsp) Amazing creamy maple deliciousness is the result! Feel free to add salt if it comes out too sweet or just to add some flavor dimension. Mine turned out perfect but I can't remember if I used salted butter or not? Enjoy!!

We like the flavor of this cake, but I made several adjustments based on reviews. A little dry, because I only used about 1/3 cup oil, rather than 1/2. My misjudgment. The raisins add sweetness, so I cut back the sugar to 3/4 cup. Other alterations: 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 cup raisins, and 1/4 cup chopped walnuts. Baked 35 minutes in 9x9 pan. Since mine was dry, the icing helped. Next time I'll use the 1/2 cup oil, as called for in the recipe. Thank you. : )

We like the flavor of this cake, but I made several adjustments based on reviews. A little dry, because I only used about 1/3 cup oil, rather than 1/2. My misjudgment. The raisins add sweetness, so I cut back the sugar to 3/4 cup. Other alterations: 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 cup raisins, and 1/4 cup chopped walnuts. Baked 35 minutes in 9x9 pan. Since mine was dry, the icing helped. Next time I'll use the 1/2 cup oil, as called for in the recipe. Thank you. : )

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.