I found this “old Vineyard recipe” for Hot Milk Cake in our local paper. I’m always attracted to interesting old recipes that say, “This is plain food, simply prepared, and absolutely delicious.” What’s not to like? Thought it could be perfect for a tea party; had to try it. ♥
Here’s the original recipe as printed, although I finished up the directions with suggestions for things such as what size pan to use, what is “a little salt,” and what temperature to bake it at. I’ll rewrite the recipe and put it at the end of this post so you can print it out. I broke the rule and “thought” about frosting it, but didn’t do it; and since I was “fresh out” of yellow tomato conserve, I made a sauce to puddle in the bottom of a bowl full of cake. Y U M ! It’s still not fancy, never fear . . .
So here’s what you do for HOT MILK CAKE . . .
Set the temperature for 325 degrees. See how easy it is already? Piece of cake!
T H E C A K E
First you get yourself a “rounded teaspoon” of butter (love the way old recipes are written — this was much easier than one that reads add a “knob” of butter!); drop the butter into a half cup of whole milk and heat it on top of the stove until hot.
Whisk a couple of eggs within an inch of their lives.
Gradually whisk in the sugar . . . beat well.
In goes the first half cup of flour, the baking powder, salt, and vanilla.
Stir well . . . then add the other half cup of flour and the hot milk with butter . . .
And that’s all there is to it! Pour the cake batter into a buttered 8″ square (or round) cake pan. Bake 40-45 min.
Pull it out of the oven when the edges start to pull away from pan, or check it with a toothpick in the center . . . allow your kitty to watch . . .
Let the charmingly plain little cake cool while you make the sauce . . .
So, for the sauce, which is also really easy, scrape the seeds from a 1″ piece of vanilla bean, put it in a small pan with heavy cream and sugar, bring to a boil, stir and cool. Chill.
I tried the cake, as suggested, plain and unadorned, and it was wonderful. I have to say, in real life, I would like to bite off all the chewy edges first (like corn on the cob), so good! BUT . . .
. . . then I added the sauce and this is when the heaven’s parted and this cake melted in my mouth becoming God’s Gift to the World; I was proud to be human and able to cook. The sauce turns it into a kind of pudding cake. Just delicious.
You could also add the zest of either one orange or one lemon to the cake batter if you wanted. Probably currants too and even mini chocolate chips if you were so inclined. It’s a plain cake — and if it would be good with yellow tomato conserve, as the original recipe says, I think you could put it with anything. Mmmm, strawberries and whipped cream! ♥ Try it for yourself and someone you love.
S A U C E for H O T M I L K C A K E
- 1″ piece vanilla bean
- 2 c. heavy cream
- 1/4 c. sugar
Slit vanilla bean in half lengthwise and scrape seeds into small saucepan. Stir in cream and bring to a boil. Add sugar, stir well, let it cool. Chill well.
H O T M I L K C A K E
- 1/2 c. hot milk with 1 rounded tsp. butter melted into it
- 2 eggs
- 1 c. sugar
- 1 c. flour, divided
- 1 tsp. baking powder
- pinch salt
- 1 tsp vanilla
Butter an 8″ square or round cake pan. Prepare milk and butter. Whisk eggs well in a med. bowl. Gradually whisk in sugar and beat well. Stir in 1/2 c. flour, the baking powder, salt, and vanilla. Stir in other 1/2 c. flour, then the hot milk/butter. Pour into cake pan; bake 40-45 min. Pour the chilled sauce into a dish and put a slice of cake on top. Enjoy. ♥