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!
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.