This Hot Milk Bundt-Cake is unbelievably moist and really easy to prepare. It was taught to me by Nanna Jenny grandmother to one of my childhood friends. To me this is the best Cake recipe ever!
I told you about Nanna Jenny in my post about Dutch Butter Tart and I just want to tell you a bit more about her as she was such a remarkable woman. Every time I bake this Hot Milk Bundt Cake I have to think about her!
Jenny was way ahead of her time and she was funny ( a lot of times without even attempting to be funny). I remember a lot of good stories about her. One that stood out to me because I think its absolutely hilarious is this one:
Jenny’s sister Anny lived in Canada, she immigrated as a young girl and only used to come back for short holidays every couple of years. Of course she would always stay at Jenny’s house. On one of these holidays they decided to go shopping together. Whilst walking through town Jenny started complaining about her eye-sight saying her vision was getting worse and worse as she was growing older. Anny agreed and admitted to having the same problem. They where talking about how fast these things change while growing older. So they decided to go and see an optician to have there eyes checked.
The optician set them down one at the time and checked their eyes and started to look at them in a funny way. When Jenny asked what the problem was he could hardly stop himself from laughing. He told them he was going to try something rather unconventional and asked for their permission. The both agreed. The guy than took Jenny’s glasses and gave them to Anny and vice versa. The ladies where surprised they saw so much better before realizing they had been wearing each-others glasses the whole day!
That story still makes me laugh! You can imagine she was teased with that a lot afterwards!
Jenny had baking in her genes. She could bake anything ( everything from Hot Milk Bundt Cake and Dutch Butter Tart to scones and sausage rolls) and it would taste better than the bakery. I am a completely different story I’m a cook not a baker. I love playing around with recipes, ideas and ingredients. Jenny could not understand my hesitance to start baking and she really tried to make me fall in love with baking. It never worked at the time but recently it is happening! I’m starting to love baking more and more. Without Jenny I don’t think that would have ever happened. Every time I bake something a vision of Jenny pops into my head and throws me back to my childhood. I smell Jenny’s kitchen, feel the warmth of the ovens and hear her cheerful whistling! Needles to say these are very fond memories!
Hot Milk Bundt Cake
I bake this Hot Milk Bundt Cake a lot and always think of Jenny! She always used to tell me she hated dry cakes and using hot milk in this recipe would assure it would never ever turnout dry. Boy was she right! This cake is unbelievably moist and it is gorgeous just to eat it like it is. No need for icing or adding ingredients. I must admit I tried a couple of times to make a different version of it but the original version is the best.
This recipe for Nanna Jenny’s Hot Milk Bundt Cake uses only simple ingredients that are similar to a lot of other cake recipes. The use of hot milk makes all the difference! I can’t explain why it makes a difference but it does. This cake always comes out of the oven gorgeously moist and doesn’t even get dry after a couple of days. If any of you have an explanation for that I would love to hear!
Without further ado, get baking and enjoy Nanny Jenny’s Hot Milk Cake!
Oh hang on….
Delicious Hot Milk Bundt Cake, Grandmothers Style
- 1/2 cup butter
- 1 cup milk
- 2 1/2 tsp vanilla extract
- 4 eggs
- 1 3/4 cup sugar
- 2 cups flour
- 2 tsp baking powder
- 1 1/4 tsp salt
- 1 tsp lemon zest
Preheat oven to 160 degrees Celsius. Prepare Bundt Pan by greasing and flouring it.
In a food-processor whisk eggs and sugar for about 6 minutes till the mixture is fluffy and more than doubled in volume. In the mean time heat milk with butter, vanilla extract and lemon zest until the butter is melted and its hot but not boiling. Turn down the heat to the lowest to keep it hot but prevent it from boiling ( it will form a skin when it boils, if by accident you did boil is just take skin of with a straining spoon, no harm done!)
Sift flour, baking powder and salt in a large bowl.
Slowly add the milk mixture to the eggs and sugar in the food-processor ( do not take short cuts here because you will end up with scrambled eggs if you add the milk to quickly!) Mix until well combined.
Add 1 quarter of the flour and mix till combined. Repeat with the rest of the flour.
Poor batter in Bundt pan and bake in the middle of the preheated oven for about 1 hour. Keep in mind that all ovens are different so times may vary. Check it after about 45 minutes, if the cake is getting too dark cover with tin-foil. After 1 hour do the toothpick test to see if it's done. Let it cool down in the pan for about 15 minutes.
Carefully remove cake from pan and sit it on a cooling-rack until completely cooled. However I never make it that long because it tastes gorgeous warm as well!