Pufky’s Hot Milk Cake – Guest Kitchens
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I dearly love getting to hear about your treasured recipes and the wonderful people who made them for you. A few months back I sent out a call for submissions to Southern Plate subscribers with a special email address to submit these to. I’m not currently taking submissions but will send out another call to subscribers when I open it up again (I have so many I want to share already). Today Susan Spencer shares her dear mother’s greatly anticipated recipe for Hot Milk Cake.
Dear Family,
I hope you’re all having a wonderful Sunday. We’re enjoying the tail end of a visit from my mother and father in law so the kids are getting in a few more hours of play with their grandparents before they have to head back to the great state of Georgia. I hope you find time today to enjoy with friends and family. In today’s unpredictable economy, the only investment that will yield definitive lifelong returns is the time you invest in your family!
With that in mind, I’m sharing with you a final recipe from Susan Spencer who was kind enough to share several of her dear mother’s recipes. Her mother was affectionately known as “Pufky” and today’s recipe is one of Susan’s favorites as she mentions below”
Mom was an amazing cook and baker. There were five of us kids at home, so with seven people around the dinner table every night, and grandparents every Sunday, she had plenty of people to practice on! One favorite family tradition was that on your birthday, you were able to choose the menu. My birthday dinner was always the same: Picnic Chicken, Macaroni & Cheese, string beans, and Hot Milk Cake, with strawberries and Cool Whip! Her Picnic Chicken is so delicious, and is wonderful served either hot or cold.
If you’d like to view the other two recipes I posted from Pufky, you can visit the following:
This one has been greatly anticipated since Susan first mentioned it in the Blue Ribbon Brownies introduction. I’ve enjoyed sharing Pufky’s recipes with you and hope you will enjoy this final one. My next Guest Kitchens post will feature another wonderful recipe from one of your dear ancestors.
I hope you get to make this soon. I think my mother plans on making it this week! Have a wonderful Sunday.
Gratefully,
Christy
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I’m gonna try that “Hot Milk Cake” I bet it is awesome! I will be sending you a Recipe from my Great-Grand Mother its called “Sour Cream Pie” It is so good it will make you stand up! and Shout! You have a wonderful Day. We are waiting on Snow today New Hampshire “The Granite State” Yours Truly; Tim
I can’t wait to try it!!
Yum it sounds great
This cake has become one of my staples for visitors or just when the mood strikes. It is PHENOMENAL!!! It’s really that good and again all of the ingredients are probably in your kitchen. Thanks again to Christy and Susan Spencer for sharing.
Shared cake the first night with ice cream and strawberries. Added lemon glaze, friends and fellowship and lots of compliments. Thank you for sharing and will be making this one again.
Christy, I made the Hot Milk Cake tonight and it was delicious! I didn’t have enough all purpose flour so I substituted self rising and left out the baking powder and salt. I also made half the recipe and cooked it in a square glass dish
and it turned out fine. We used it for Strawberry Shortcakes! This one is a keeper and I will be sharing it. Thanks!!!
I’ll try this this one this week.
I WILL BAKE THIS TODAY AND ADD THE TOPPING……..SOUNDS SO GOOD
The cake was made twice today and boiled over..I went strictly by the recipe. So much for eating hot milk cake.
IF ANYONE HAS MADE THIS CAKE PLEASE E-MAIL ME..I MADE 2 TODAY AND BOTH FLOPPOD . THE CAKE RAN OVER THE TOP OF THE BUNT PAN AND NOW HAVE A HUGE MESS. I DON’T KNOW WHAT HAPPENED..IF ANYONE CAN REPLY PLEASE FEEL tO TO sO IT;;THANKS p.s. that was 6 eggs and a total mes and wate of money.send picture if possible
MKS1515@bellsouth.net
I’ll try to make it this week if I can find time. What type of flour did you use?
This sounds similar to the recipe I have called White Texas Sheet Cake, except it’s only 2 eggs plus 1/2 C sour cream. 1t soda, 1t salt and 1t almond extract. Bake in a jelly roll pan375° for 20-22 minutes. Let the cake cool for 20 min then put this icing on the warm cake.
The frosting for this is to die for: 1/2 C butter, 1/4 C milk heat in a pan and bring to boil. Remove from heat and add 4 1/2 C confectioner’s sugar, 1/2 t almond extract and 1 C chopped nuts. (It says walnuts, but I usually have cashews so I use them.)
This is so fast, I have made it in the morning before church to take to potluck lunch!
I haven’t made the cake in years because I lost my recipe and my mom’s hand written recipe book disappeared after her death. I never did have much luck with bunt pans so I used an old fashioned angel food tube pan and put a cookie sheet underneath it. The mix is very thin and a little will seep out. I used to cook it every Sunday afternoon and a friend would come over with a bottle of wine and his pet racoon named Snoopy. We would eat it warm with a little butter on it and then I would take a slice in my work lunch during the week. It should be like a very light pound cake. It was delicious. Even Snoopy like it. Glad to have the recipe again.
I have never heard of or had Hot Milk Cake before. How does this differ from regular ‘non-hot milk’ cakes? As in taste or texture? It’s very easy to make.
My mother use to make Hot Milk Cake when I was a child — so very many years ago. She’s now gone, but it is still one of my favorite cakes. I’ll have to check this receipe to see if it is similar to the one that I have at home.
Thanks for the memories:-)