Pufky’s Hot Milk Cake – Guest Kitchens

I dearly love getting to hear about your treasured recipes and the wonderful people who made them for you. A few months back I sent out a call for submissions to Southern Plate subscribers with a special email address to submit these to. I’m not currently taking submissions but will send out another call to subscribers when I open it up again (I have so many I want to share already). Today Susan Spencer shares her dear mother’s greatly anticipated recipe for Hot Milk Cake.

Dear Family,

I hope you’re all having a wonderful Sunday. We’re enjoying the tail end of a visit from my mother and father in law so the kids are getting in a few more hours of play with their grandparents before they have to head back to the great state of Georgia. I hope you find time today to enjoy with friends and family. In today’s unpredictable economy, the only investment that will yield definitive lifelong returns is the time you invest in your family!

With that in mind, I’m sharing with you a final recipe from Susan Spencer who was kind enough to share several of her dear mother’s recipes. Her mother was affectionately known as “Pufky” and today’s recipe is one of Susan’s favorites as she mentions below”

Mom was an amazing cook and baker.  There were five of us kids at home, so with seven people around the dinner table every night, and grandparents every Sunday, she had plenty of people to practice on!  One favorite family tradition was that on your birthday, you were able to choose the menu.  My birthday dinner was always the same:  Picnic Chicken, Macaroni & Cheese, string beans, and Hot Milk Cake, with strawberries and Cool Whip!  Her Picnic Chicken is so delicious, and is wonderful served either hot or cold.

If you’d like to view the other two recipes I posted from Pufky, you can visit the following:

This one has been greatly anticipated since Susan first mentioned it in the Blue Ribbon Brownies introduction. I’ve enjoyed sharing Pufky’s recipes with you and hope you will enjoy this final one. My next Guest Kitchens post will feature another wonderful recipe from one of your dear ancestors.

I hope you get to make this soon. I think my mother plans on making it this week! Have a wonderful Sunday.

Gratefully,

Christy

Pufky’s Hot Milk Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients

  • 1 cup butter
  • 1 cup milk
  • 4 eggs
  • 2 cups sugar
  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/8 teaspoons salt
  • 1 teaspoons vanilla

Instructions

  1. Put butter and milk in pan and melt on stove.
  2. Beat eggs until light, add sugar and beat until thick. Add flour, baking powder and salt. Mix well, add hot milk mixture and stir until smooth. Add vanilla.
  3. Bake at 350. Tube pan - 45 minutes to 1 hour; layer pans (8 or nine inch round pans) – 20-25 minutes.
http://www.southernplate.com/2011/02/pufkys-hot-milk-cake-guest-kitchens.html

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Comments

  1. Deanie says

    Do you need to let the hot milk cool down a little before addint to keep from scrambling the eggs or since you have added the flour to the egg mixture does that prevent the eggs from scrambling. Can’t wait to make this one, it sounds yummy. Oh, and I loved the personal touch on “Pufky’s” recipe book, what a clever idea! :)

  2. says

    I cut this very recipe out of the paper more than a year ago & have yet to make it. Now I must!
    The recipe I have also calls for it to be served plain, or with strawberries & sweet cream sauce.
    Here’s the sweet cream sauce it listed:
    1 C. sugar
    2 T. cornstarch
    2 C. milk
    1/4 C. butter
    2 t. vanilla
    1/2 to 1 t. cinnamon
    Combine all in saucepan and bring just to boiling, stirring until thick.

  3. Nancy Hearell says

    Oh, and thank you to Susan for sharing her mother’s cake recipe. And thank you to Christy for sharing all your wonderful recipes and stories with us. I have Rustic Beef Stew cooking in my crockpot right now.

  4. Cindy Shepard says

    My Mama used to make this for all “wakes” and other events where all of her Southern Baptist friends would be in attendance-she frosted it with homemade milk chocolate icing and always brought home an empty plate. We affectionately referred to it as “the funeral cake”.

  5. DEB FORD says

    I read this recipe and it sounds so yummy. I am hungry now for it. I was also wondering if any of you have a recipe for Sugar Cream Pie. It was a favorite of my husband. His mother made them as he grew up on a farm but no one can find the exact recipe. I would love to make one for him.

    • Kim says

      Deb, this is a Paula Deen recipe that I’ve made several times. I had never heard of this pie until my mother-in-law brought home frozen ones from relatives in Indiana (they call it Hoosier Pie). I fell in love with it, and this recipe tastes just like the ones she brought to Tennessee. I use only the tiniest bit of nutmeg, and I sprinkle it on top for color instead of putting it in the pie. Since it’s so pale, the nutmeg brightens it up

      Mae Dawson’s Hoosier Sugar Cream Pie

      Ingredients
      * 1 1/3 cups sugar
      * 1/2 cup all-purpose flour, unsifted
      * 1/2 pint (1 cup) whipping cream
      * 3/4 cup milk
      * 1 (9-inch) unbaked pie shell
      * 2 tablespoons butter, cut into small pieces
      * Pinch nutmeg

      Directions

      Preheat oven to 450 degrees F.

      Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

      Cook’s Note: If using a glass baking dish, lower oven temperature by 25 degrees F.

      • Ruth says

        We make this cake and then fill it with vanilla custard, ice with chocolate frosting – Boston Cream Pie! Or another favorite is bake in 9×13 pan, remove from pan, cut in half – long way. fill with vanilla custard, slice bananas on top of custard. place top layer on banana’s, sprinkle with conf sugar – super yummy :)

  6. Golden Girl says

    My mother use to make Hot Milk Cake when I was a child — so very many years ago. She’s now gone, but it is still one of my favorite cakes. I’ll have to check this receipe to see if it is similar to the one that I have at home.

    Thanks for the memories:-)

        • says

          IF ANYONE HAS MADE THIS CAKE PLEASE E-MAIL ME..I MADE 2 TODAY AND BOTH FLOPPOD . THE CAKE RAN OVER THE TOP OF THE BUNT PAN AND NOW HAVE A HUGE MESS. I DON’T KNOW WHAT HAPPENED..IF ANYONE CAN REPLY PLEASE FEEL tO TO sO IT;;THANKS p.s. that was 6 eggs and a total mes and wate of money.send picture if possible

          MKS1515@bellsouth.net

            • Miriam Lou says

              This sounds similar to the recipe I have called White Texas Sheet Cake, except it’s only 2 eggs plus 1/2 C sour cream. 1t soda, 1t salt and 1t almond extract. Bake in a jelly roll pan375° for 20-22 minutes. Let the cake cool for 20 min then put this icing on the warm cake.

              The frosting for this is to die for: 1/2 C butter, 1/4 C milk heat in a pan and bring to boil. Remove from heat and add 4 1/2 C confectioner’s sugar, 1/2 t almond extract and 1 C chopped nuts. (It says walnuts, but I usually have cashews so I use them.)

              This is so fast, I have made it in the morning before church to take to potluck lunch!

          • KC says

            I haven’t made the cake in years because I lost my recipe and my mom’s hand written recipe book disappeared after her death. I never did have much luck with bunt pans so I used an old fashioned angel food tube pan and put a cookie sheet underneath it. The mix is very thin and a little will seep out. I used to cook it every Sunday afternoon and a friend would come over with a bottle of wine and his pet racoon named Snoopy. We would eat it warm with a little butter on it and then I would take a slice in my work lunch during the week. It should be like a very light pound cake. It was delicious. Even Snoopy like it. Glad to have the recipe again.

  7. Rhonda says

    Christy, I made the Hot Milk Cake tonight and it was delicious! I didn’t have enough all purpose flour so I substituted self rising and left out the baking powder and salt. I also made half the recipe and cooked it in a square glass dish
    and it turned out fine. We used it for Strawberry Shortcakes! This one is a keeper and I will be sharing it. Thanks!!!

  8. Gail says

    Shared cake the first night with ice cream and strawberries. Added lemon glaze, friends and fellowship and lots of compliments. Thank you for sharing and will be making this one again.

  9. Marilee says

    This cake has become one of my staples for visitors or just when the mood strikes. It is PHENOMENAL!!! It’s really that good and again all of the ingredients are probably in your kitchen. Thanks again to Christy and Susan Spencer for sharing.

  10. Tim says

    I’m gonna try that “Hot Milk Cake” I bet it is awesome! I will be sending you a Recipe from my Great-Grand Mother its called “Sour Cream Pie” It is so good it will make you stand up! and Shout! You have a wonderful Day. We are waiting on Snow today New Hampshire “The Granite State” Yours Truly; Tim

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