Mohawk Milk Cake

A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste.

Original recipe makes 1 – 9 inch Bundt pan

Ingredients

1 cup milk
1/2 cup butter
2 cups white sugar
4 eggs
2 tablespoons baking powder
2 cups all-purpose flour
1 teaspoon vanilla extract

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside.
  2. In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside.
  3. In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan.
  4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition

Calories: 466 kcal
Carbohydrates: 76.1 g
Cholesterol: 139 mg
Fat: 15.3 g
Fiber: 0.8 g
Protein: 7.5 g
Sodium: 381 mg

Related Recipes:

White Tres Leches Cake Mary Oppenhiemer’s Butter Cake Hot Milk Sponge Cake III Hot Milk Sponge Cake I Hot Milk Sponge Cake II Dee’s Hot Milk Sponge Cake Tres Leches (Milk Cake) 3 Milk Cake or Tres Leches Nannie’s Hot Milk Sponge Cake Pastel de Tres Leches (Three Milk Cake)