This old-fashioned sponge cake has been a particular favorite of your Daddy's since we were first married. I usually serve it plain, but it's very good with fresh berries and a dollop of whipped cream or a drizzle of hot fudge. It has the soft, light texture of a mix cake and all the fresh buttery goodness of a cake made from scratch.
Dottie, a mentor from your toddler years, taught me the little trick of mixing equal parts of lemon, almond, and vanilla extracts to make a cake flavoring that is hard to identify but sublimely delicious. I've altered the recipe to include her "secret blend."
Hot Milk Snackin' Cake
4 fresh eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract OR 1 tsp if using only vanilla
1-1/4 cups whole milk
10 Tbsp. butter
1 tsp. salt
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with extracts and beat at low speed until smooth. Heat milk and butter just until butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool on a wire rack in pan.
Take care of your man!
Momma
P.S. In order to make the blog work properly, I've had to insert a photo with every letter. These are just stock "googled" photos that aren't under copyright. I expect by the time you're reading these letters a lot of them will be dead links. You aren't missing out on anything special from me...they're simply a graphic for a widget to grab onto.
