Sour Milk Spice Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x9 inch baking pan.
Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
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).
Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.