I made this recipe after receiving a Taste of Home magazine in the mail. This recipe appealed to me because I like cake but I do not care for frosting. I know its weird but its true. Anyway I love pound cake and this looked like another version of one. I made it and loved it. I took some to work and shared with co-workers and they were very pleased with the results. They always asked when I would make another one. I haven't made one in a very long time. I think I might make it some time this fall.
I thought the picture made it look like cornbread but it doesn't taste or have the texture of corn bread. It's a very delicious cake. You will not be disappointed. I suggest you go to the website and do a search if you want some frosting or topping for it. I saw one for a struesel like topping. The link is above!
Hot Milk Cake
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon vanilla extract
1-1/4 cups milk
10 tablespoons butter or margarine
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool on a wire rack.
Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.