Hot Milk and Honey Cake
My Mother made this cake a few times. I remember it being a light and springy cake. Not sure where she got the recipe from, but I found something similar (without the honey) from Mr. Food on the internet.
Mr. Food mentions that by heating the milk, it gives a richer flavor, improves the texture and makes a more delicate crumb. All good things for a cake.
This is a simple cake to make and is finished quickly with a dusting of confectioner’s sugar.
Preheat the oven to 350 degrees Fahrenheit. Coat a 9 x 13 inch baking pan with cooking spray.
NOTE: I didn’t have any whole milk in the house, but I had a 3/4 cup of skim milk and 1/2 cup of half & half, so I just used that. Typically when I make this recipe, I do you whole milk.
In a large bowl, beat the eggs on high speed until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla bean paste (or pure vanilla extract).
Combine flour, baking powder and salt. Gradually add to the wet ingredients, beating on low speed until smooth.
In a small saucepan over low heat, heat milk and butter just until butter is melted. Gradually add to batter, just until combined.
Pour into a greased 9 x 13 inch baking pan.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on wire rack. Dust with confectioner’s sugar before serving.
If you like this Hot Milk and Honey recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
[lt_recipe name=”Hot Milk and Honey Cake” summary=”An old-fashioned Hot Milk and Honey Cake that is moist and springy. ” print=”yes” ingredients=”4 large eggs, room temperature;1 1/4 cups sugar;1/4 cup honey;1 1/2 teaspoon vanilla bean paste (or pure vanilla extract);2 1/4 cups all-purpose flour;2 teaspoons baking power;1/2 teaspoon kosher salt;1 1/4 cups whole milk;10 tablespoons butter, cubed;Confectioner’s Sugar;” ]Preheat the oven to 350 degrees Fahrenheit. Coat a 9 x 13 inch baking pan with cooking spray.;;In a large bowl, beat the eggs on high speed until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla bean paste (or pure vanilla extract). ;;Combine flour, baking powder and salt. Gradually add to the wet ingredients, beating on low speed until smooth.;;In a small saucepan over low heat, heat milk and butter just until butter is melted. Gradually add to batter, just until combined.;;Pour into a greased 9 x 13 inch baking pan. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool on wire rack. Dust with confectioner’s sugar before serving.[/lt_recipe]
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