Zutaten für Sour Milk Spice Cakes
- Sour Milk
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour + 1/2 cup for raisins
- Cream Of Tartar
- Clove
- 1 teaspoon ground cinnamon
- Allspice
- Golden Raisin
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Zubereitung von Sour Milk Spice Cakes
- Sour the milk: In a measuring cup, combine 1 cup of milk with 2 tablespoons of lemon juice. Let it sit for 5-10 minutes to curdle.
- Prepare the raisins: Soak 1 cup of raisins in 1/2 cup of hot water for 15 minutes. Drain well.
- Flour the raisins: Toss the drained raisins with 1/2 cup of all-purpose flour until evenly coated.
- Cream butter and sugar: In a large bowl, cream together 1/2 cup (1 stick) of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add eggs: Beat in 2 large eggs one at a time, mixing well after each addition.
- Sift dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the soured milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add raisins: Gently fold in the floured raisins.
- Fill muffin cups: Fill lined muffin cups about 2/3 full.
- Bake: Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
27g
Carbs
12g
