HOT MILK CAKE

Lee Valley is a store for the serious woodworker hobbyist in Canada. One of the perks of living with a fine woodworker are the occasional cardboard boxes from Lee Valley.  I make a point not to advertise, but over the years Lee Valley provided my kitchen with lots of well made kitchen gadgets. I suppose they recognized that anyone who is into fine woodworking could be a fine gardener or even a fine cook. When yesterday’s box arrived, I was well pleased that my darling replaced my old measuring cups and measuring spoons and he even remembered my loose leaf Ceylon tea all from Lee Valley. The beauty of the measuring cups is the pulled handles. Soldered handles don’t last. I believe Jimre wants me to cook for him forever.

I thought these old-fashioned measuring cups deserved a celebration. And what would be more fitting than baking an old-fashioned cake? This cake is perfectly delicious as icing would just overpower the lovely flavour. 

HOT MILK CAKE

4 eggs

1-1/4 cups sugar

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

2-1/4 teaspoons baking powder

1-1/4 cups 2% milk [I used 1-1/8 cup 1% milk and 1/8 cup of whipping cream]

1/2 cup + 1/8 cup of butter, cubed

• Set oven to 350F.
• Line a 13X9 inch cake pan with parchment paper. Butter any surface not lined.
• In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-coloured.
• 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 close to melting.
• Gradually add to batter; slowly beat just until combined.
• Pour into the prepared baking pan.
• Bake in preheated oven for 45 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.