Pufky’s Hot Milk Cake – Guest Kitchens

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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
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35 Comments

  1. I’ve made Hot Milk Cake for many years now. It’s one of our favorites. We like it with the fruit or without which makes it easy to “dress up” or to take in a lunch box.

  2. 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.

    1. 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.

      1. 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 🙂

  3. Just made this cake, posted a pic on FB. It is sooooo good. It was very easy, quick and just what I needed to brighten up my day. Thanks Christy, Susan and MOST of all, Pufky!

  4. 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. 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.

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