Sour Cream Spice Cake

The New England Yankee Cookbook, p. 254

1 egg

7/8 cup sour cream (about)

1 cup sugar

2 cups flour, sifted

1 teaspoon soda

¼ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

½ cup raisins

Break the egg into a cup and fill cup with sour cream. 

Egg and sour cream, together at last?

Pour into a bowl and beat thoroughly with Dover egg beater. Add sugar and beat. Sift remaining dry ingredients twice and add to egg, cream and sugar mixture. Pour into a greased baking sheet and bake in a moderate oven (350F.) 45 minutes. 

Kind of a stiff batter, but it works.

Makes 1 (8-inch) square cake. Or pour into muffin tins and make into cup cakes. Makes 12 cup cakes. Stewed prunes, cut into pieces, may be added, and ¼ cup prune juice substituted for ¼ cup of the sour cream. Nuts may also be substituted for the raisins. Serve with a big pitcher of creamy milk.

Boom! Old-timey spice cake!

My Rating: 4/5 "The flavor here is spectacular. The spice combination is rich and interesting. My only hangup was that the texture was a little thick: My kid's friend just poked their fork in, picked up the whole thing, and ate it like a treat on a stick at the fair. But this is an older recipe and tastes have changed, so I'm sure in its day the thickenss was a-ok."