posted by cowgirl 04-12-101 2:56 AM
Marcy Goldman from www.betterbaking.com.
Three Milk Cake
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter - softened
1 teaspoon vanilla
1/3 cup milk
1 cup condensed milk
1 cup evaporated milk
1 cup whole milk
1 tablespoon light rum (optional)
sliced kiwi, peaches, strawberries
Preheat oven to 350 F. Lightly butter a 9-by-13 inch cake pan or a 10-inch layer or springform pan (insulated with foil to prevent leakage).
Cream the butter with sugar until light and fluffy. Add eggs and vanilla, then milk and flour and blend well. Spoon batter into prepared pan and bake until cake springs back when gently touched (25 to 30 minutes).
Allow cake to cool in pan then turn it out onto a serving platter to finish cooling.
To make syrup, stir all ingredients together. Pour evenly over cake and refrigerate it for at least 3 hours.
Serves 8 to 10. Will keep, refrigerated, for up to three days.
Note: if you plan to use a springform pan, use less syrup and keep some on the side for pouring. Unmold the cake in a rimmed plate or platter to capture excess syrup.
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