Hot milk cake recipe

Hot Milk Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Hot milk cake is a classic and simple dessert that has been enjoyed for generations. This moist and tender cake is made with basic pantry ingredients like flour, sugar, eggs, and of course, hot milk. The hot milk not only adds richness to the cake but also helps to create a soft and delicate texture. With its light vanilla flavor and a hint of sweetness, this timeless recipe is perfect for any occasion.

Keywords: hot milk cake, classic dessert, moist and tender, simple recipe, vanilla flavor

Hot milk cake recipe details

Hot milk cake recipe, recipe Rating: 4.5
Number of votes:99

Ingredients

1/2 cup butter

1 cup milk

4 eggs

2 cups white sugar

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

Instructions:

I was schooled in the tradition of teatime by Elma (Elizabeth Margaret), my wonderful Scottish Grandmother. The “school room” was my grandmother’s kitchen on the Isle of Arran, off the western coast of Scotland. While people who read about tea time in books are led to believe it’s a delicate repast to tide you over until a more elegant dinner served at 8:00 p.m., anyone with a Scottish grandmother knows that tea can start immediately after breakfast, be served again at 10:00 a.m., again as a predecessor to lunch, after lunch, before and after afternoon naps, before and after dinner, and before bed, with the most important component being a steady stream of visitors dropping by, popping in, and paying respect to elders in a way we can’t even imagine on this newly found continent.

People who read about tea in books also conjure images of lace tablecloths and elegant serving trays, but my fondest memories are of my grandmother’s stainless steel tea pot and accompanying tea cosy. Her tea, made from pure water from the burn, or stream, behind her house, could never be improved by any manner of tea tricks such as warming the pot or using a strainer instead of a tea bag. And no perfectly laid table could upstage the delights that issued from her bevy of square, round, and octagon cookie tins – pancakes with jam, spice cookies, scones, and pound cakes, all to be arranged on a platter depending on the time of day and who had happened by.

These are recipes that have been handed from my grandmother to my mother and to me. They are simple, practical, no-fail recipes: the kind you will make again and again.

This extremely versatile cake, somewhere between a pound cake and shortcake, can do double duty sliced and served like a pound cake or can be served with seasonal fruit and ice cream or whipped cream. There is really only one bowl to clean up. It also freezes very well. …Kathy Kennedy

Combine butter and milk in a sauce pan. Bring just to a boil. Combine eggs and sugar, beating constantly. Add vanilla. Sift flour and salt and add to egg mixture. Beat until smooth. Gradually add the milk and butter mixture and beat well. Add baking powder and beat again. Pour into a well-greased and floured tube pan. Bake for 1 hour at 325 degrees. Cool 10 minutes before removing from pan.