Under the category of “Recipes for Conservation Sweets,” the then US Food Administration released a pamphlet about how home cooks could limit the use of butter, milk, and sugar so that the troops got prioritized. This hot milk cake recipe creates a petite cake that stands on its own with no frosting or glaze needed. It’s a dense cake — a little goes a long way!
It’s also my grandfather’s favorite cake and one that he got almost every year for his birthday. He preferred it with the lemon extract and so do I. But the vanilla is quite tasty too.
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1 teaspoon lemon or vanilla extract
- 1/2 cup hot milk (don’t boil, just get it warm)
- 1 teaspoon baking powder
- 1 level Tablespoon of melted butter
- powdered sugar for sprinkling cake if desired
Directions for Hot Milk Cake Recipe
- Preheat oven to 350°F. Grease the sides of a small bundt pan. For this recipe I used two small, 3 cup pans.
- Break the eggs into a large bowl and whisk lightly. Add the sugar to the eggs and beat until well mixed and lighter in color.
- Add the extract (lemon or vanilla) and melted butter and stir.
- Add the hot milk. Warm in microwave or stove top. Don’t bring milk to a boil or it will ruin the cake.
- Add the flour and baking powder, stir until well-mixed. Distribute into pans and bake for 30 minutes.
- Allow to cool for 10 minutes on rack and them remove from pans. Dust with powdered sugar if desired.
Michael Pollan has a rule in his book “Food Rules” that goes like this:
“Eat as much junk food as you want as long as you make it from scratch.”
We wholeheartedly agree, as long as the portion sizes are kept under control. We’ve also got a great brownie recipe that is easy to make and one of the first recipes I made with my son in the kitchen.
Do you have any war cake recipes that you use? Is there a hot milk cake recipe that you bake that’s generations old? We’d love to hear about it.