"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nanny's Hot Milk Cake Recipe

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This recipe for Nanny's Hot Milk Cake, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joslyn Aubin
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
pinch of salt
1/2 cup milk
1 in square butter or margarine
1 tsp vanilla

Directions:
Directions:
1. Preheat the oven to 350º.

2. Grease and flour 8X8X2 cake pan.

3. Put the milk in a small saucepan over medium heat—
DO NOT BOIL. Remove it from the heat when tiny
bubbles form around the edge—it is "scalded".

4. While the milk is heating, break the eggs into a
medium-sized mixing bowl and beat until light yellow
and creamy. Use an electric mixer if possible.
KEEP A CLOSE WATCH ON THAT MILK

5. Add the sugar and beat until thickened.

6. Sift the dry ingredients and add them to the sugar
and egg mixture, about half at a time, mixing well after
each addition.

7. Add the vanilla and mix it in well.

8. Add the butter or margarine to the hot milk and pour
it all into the cake mixture.

9. FOLD it gently until the milk is mixed in.

10. Pour the batter into the greased and floured pan
and bake it 20-30 minutes or until done, using the
cake tests.

The batter for Nanny's Hot Milk Cake may be used
to make cup cakes. Fill small greased muffin tins
about 2/3 full and bake about 10-15 minutes.

Number Of Servings:
Number Of Servings:
1-2 :-)
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe comes from a cookbook
called "Pepper Makes Me Sneeze" which one of
my aunts in Nova Scotia gave me or maybe my mom
brought back as a gift from one of her trips. I've had
it since about 1978 (also its copyright date). The book
features a mascot called "Indigo Proboscis" ("Bluenose")
who is described on page 9 with the following ode:

"Indigo Proboscis"
He cooks the most amazing souse,
This chef beside the ocean.
Indigo Proboscis
Is a Nova Scotian.
Hairy noodles hanging down,
Apfelschnits and fungy;
Digby chickens everywhere,
Looskoonigan on Monday.
Let's have tea and sauerkraut,
Succotash and cheese;
Poutine a trou and bannock,
Pepper makes me sneeze.
Indigo will help you cook,
Then off to greater heights;
Leaps of neaps and tatties,
Kohl Cannon in big bites.

I pretty much only perused the dessert section
of this book and discovered this recipe for cake,
which soon became a family favorite. Many days after
school I would make a Nanny's Hot Milk Cake,
and the four of us would have it for dessert that night.
The next morning, we'd polish it off for breakfast.

I remember one time that it fell and I tried to hide
it by layering about two inches of icing in the middle.
Aileen came home from school and discovered what
I'd done. Then she taught me the way to fix a fallen
cake. We took all the icing off, cut the cake in half,
and made it into a layer cake, alternating the
"fallen" parts so it fit together and was almost square.
Then we iced it again.

There's just something about a Nanny's Hot Milk
Cake—they never last for more than 24 hours.
Aileen goes wild for this cake. It has a very unique flavor
that's addictive, and easy directions that any kid old
enough to use the stove should be able to follow easily.

 

 

 

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