Sour Milk Spice Cake

• 1 cup white sugar (I subbed out 1/3 of the sugar with Splenda with success.)
• 1 1/3 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground cloves
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3 tablespoons vegetable oil
• 6 tablespoons prune puree (I use baby food.)
• 1/2 teaspoon vanilla
• 1 cup sour nonfat milk
• 1/3 - 1/2 cup chopped walnuts (I tend to prefer nut on my cakes, but not in them. Use your own tastes as a guide.) (optional)
• 1/4 cup currants (optional) or 1/4 cup golden raisin (optional)
• cooking spray

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x9 inch baking pan.
3. Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
4. Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
5. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.

white sugar, flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, ginger, nutmeg, vegetable oil, puree, vanilla, sour nonfat milk, walnuts, currants, cooking spray

Taken from www.food.com/recipe/sour-milk-spice-cake-258294 (may not work)