Cake > Spiced Cakes > Hot Milk Cakes

Spice Hot Milk Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 1/2 cup raisins (optional)

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula

Step-by-Step Instructions:

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Add the vanilla extract and mix until combined.

6. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

7. Stir in the raisins, if using.

8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information (per serving):
Calories: 467
Fat: 19g
Carbohydrates: 68g
Protein: 5g

Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Whole milk can be substituted with low-fat or non-dairy milk.
- Raisins can be omitted or substituted with other dried fruits such as cranberries or cherries.

Variations:
- Add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
- Add 1/2 cup shredded coconut to the batter.
- Add 1/2 cup mini chocolate chips to the batter.

Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Grease and flour the pan well to ensure the cake does not stick.

Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
- Reheat the cake in a 350°F oven for 10-15 minutes, or until warmed through.

Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.

Garnishes:
- Fresh berries
- Chopped nuts
- Shredded coconut

Pairings:
- Coffee
- Tea
- Hot chocolate

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad

Troubleshooting Advice:
- If the cake is browning too quickly, cover the top with aluminum foil.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment used are clean and sanitized.

Food History:
Hot milk cakes have been around since the 1800s and were popular in the United States and Europe.

Flavor Profiles:
This cake has a rich, buttery flavor with hints of cinnamon, nutmeg, cloves, and ginger.

Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Serve with a cup of coffee or tea.

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Taste: Spicy, Sweet, Rich, Moist, Aromatic