Gingerbread Cake (from Sour Milk!)

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Gingerbread cake often reminds us of the holidays with it’s luxurious warm spice scents of cinnamon and cloves, but it can be a surprising way to use milk that has soured prematurely and save money on wasted food. This time-honored recipe has been kicking around my family for generations and now it’s time to pass it to you!

gingerbread-cake-from-sour-milk


You’ll Need:

1 cup white sugar
2 cups all-purpose flour (or 1 cup AP & 1 c. Wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon powdered ginger
1/2 cup vegetable oil
1 cup sour milk**
3/4 cup chopped walnuts, Optional

(if you don’t have sour milk, measure 1 Tbs vinegar into a 1 cup measuring cup and add milk to fill, let it rest 5 minutes before using)

Preheat oven to 350 degrees F

Lightly Grease and flour a 9×9 inch baking pan.

In a medium size bowl combine sugar, flour, soda, salt, cinnamon, cloves and ginger, mixing well. In the center of the dry ingredients, make a well and then pour in the milk and oil. Mix until combined. If adding nuts, fold them into the batter now.

Pour into a 9×9 inch pan and bake at 350 degrees F (175 degrees C) for 35-38 minutes (without nuts) and 38-42 minutes (with nuts).

If you’d like you could also add 1/2 c. raisins, chopped dried cherries or dried cranberries, etc. This recipe is quite versatile and the end result it a light, fluffy, moist cake rich with spices and flavor.

About Liss 4016 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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