{TRY} Mema's Hot Milk Cake with Buttercream Icing

The reason I love food so much is because of the power it has to bring people together over the the kitchen island, a vegetable garden or a chef's tasting table. Bridget shared this family recipe that has brought her big Irish family together for decades of birthday celebration's.  Lucky for me, I got in on the tradition and was surprised with this for my 30th.  Here's a take on traditional hot milk cake, which, by the way, comes from the Mid-Atlantic region...no wonder I never had this growing up in Michigan!

[Recipe]

½ c. butter

1 c. milk

4 eggs

2 c. sugar

2 c. flour

1 tsp vanilla

1 tsp baking powder

Preheat oven to 350. Grease and flour 2 8” layer cake pans. 

In small saucepan, heat butter and milk together until butter is melted, set aside. Beat eggs, gradually add sugar, then vanilla and flour and baking powder. Make sure you really beat the eggs and sugar until frothy. Pour hot milk mixture in and blend well. Pour into cake pans.

Bake 33-35 min for layer cake pans, until top is golden brown and springs back when tested. Cool completely, remove from pans, frost.

Optional Buttercream Icing 

4 c. powd sugar 

½ c. butter 

1 tsp vanilla 

3-4 T. milk to get the right consistency.

If you don't want buttercream icing (what's wrong with you?), you can just dot the top of the cake with butter when it is hot out of the oven, spread the melted butter then sprinkle with powdered sugar. That is the traditional way. ~ 

I'm not a baker, so I admire anyone who has the attention to detail and patience for it.  Thank you Bridget for sharing with me your family traditions. Maybe next you can try hot milk cake cupcakes?