Sunday, May 16, 2010

Local Milk and the Hot Milk Cake It Inspires


One way to bring texture into one's life is to seek out a local dairy farm and buy your milk directly. Often they sell other products as well such as cheese, yogurt, and soap.

The benefits of this are enormous, including: the exceptional freshness of the milk; the personal relationship that can develop with the farmer; and of course the relationship that can develop with the cows. It is especially interesting if one can find a farm that produces raw milk - the never touched by human hands milk that goes directly from the cow to the bottle without being pasteurized.

It is also reassuring when cows are eating the grass from the fields that are fertilized with their own manure. From the Spring through to the Fall, the milk takes on a more yellow hue, enabling you to actually see the result of this natural cycle.

Hot Milk Cake Recipe (This is a hearty cake, not fluffy cake.)
4 eggs
1 ½ cup sugar
1 ½ cups flour
1 ½ tsp baking powder
¾ cup whole milk scalded with 1 Tbsp butter
1 tsp vanilla

Beat eggs for 5 minutes. Add sugar, beat again. Add everything else and beat until you cannot stand it any longer. (The longer you beat, the better it will be.)

Put in greased 9 x 13 glass pan. Bake at 350 - 375 degrees, depending on your oven.

Start checking after 30 minutes. Baking time varies. Knife in center should come out clean.

It is best with the "Perfectly Chocolate" frosting recipe on the Hershey's Unsweetened Cocoa can.


3 comments:

Amy Bradstreet said...

Beautiful! I'm always looking for good yellow cake recipes and knowing I have yet another use for the raw milk we get at our friend's farm, makes it especially great. Thanks for posting!

Muffy Aldrich said...
This comment has been removed by the author.
Genuine Lustre said...

MMMmm. We have our own eggs and our own jerseys...this looks like my kind of cake. Copying the recipe right now.