Recipe Finder: Hot Milk Cake

Cake is great plain or fancy

March 24, 2010|By Julie Rothman | Special to The Baltimore Sun

Lorraine Engel of Santa Rosa, Calif., was looking for a recipe that was in her family for generations but has been misplaced - one for a hot milk cake. Rosemary Kingsley of Olney sent in her recipe for this simple, old-fashioned classic. She said this is her go-to cake for most family celebrations.

It is extremely adaptable, perfectly delicious served plain or dressed up with fresh berries or just about any type of frosting or glaze you can come up with. It can be baked in almost any shape pan: round, rectangular, tube or bundt.

With this cake, the key to success is using the best-quality ingredients and making sure that you beat the eggs thoroughly for at least 5 minutes until they are thick and bright-lemon colored, otherwise the cake will not rise properly. I made this in my bundt pan and served it without frosting, just a dusting of powdered sugar accompanied by fresh strawberries and raspberries. It was a hit at my house.

•Anna Biebl of Belcamp is looking to find the recipe for the spinach soup that is served at the Double "T" diners. She has tasted many and thinks theirs is the best.

•Sharon Friedman of Baltimore would love to have the recipes for the chocolate cream pie and the banana cream pie that were served at Sid Mandell's deli in the '60s.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail Letters may be edited for clarity.

Hot Milk Cake
Makes: 12-16 servings

4 eggs

2 cups sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1 1/4 cups milk

10 tablespoons unsalted butter, cubed

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

Pour batter into a greased and floured 13-by-9-inch or bundt baking pan. Bake at 350 degrees for 30 to 35 minutes (45 minutes if using a bundt pan) or until a toothpick inserted near the center comes out clean. Cool on wire rack.

Nutrition information
Per serving: 246 calories, 9 grams fat, 5 grams saturated fat, 39 grams carbohydrates, 4 grams protein, trace fiber, 73 milligrams cholesterol, 78 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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