This recipe has been making the rounds on one of my forums, and there have been some rave reviews. I figured this was the perfect time to try it out!
I don’t know the origin of this recipe, so I’ll just credit it to dsgnGrl for now.
The Recipe
4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 tsp baking powder
1 1/4 cups milk
1/2 cup (one stick) butter
1 tsp vanilla
Preheat oven to 350 F. Beat eggs and sugar well. Combine flour with baking powder. Heat milk and butter until butter melts. Alternate adding the milk mixture and the dry ingredients to the egg mixture, stirring thoroughly after each addition. Add vanilla. Pour batter into a Bundt pan and bake for 30 to 35 minutes, or until cake pulls away from the sides of the pan. Cool on rack for 30-40 minutes and then invert onto a platter.
My Alterations
I followed this recipe exactly. It was very simple to put together, so that wasn’t a problem.
I opted to microwave the milk and butter in a large plastic measuring jug, rather than heating it up on the stovetop. Be sure to stop the microwave every 30-60 seconds or so, to make sure the milk doesn’t boil over in there.
The Result
The cake took a bit longer to bake than stated in the recipe. The batter was extremely thin, so I used my hefty rectangular casserole dish rather than risking the batter dribbling through my tube pan. (I use that pan too much, anyway!) I would like to get a proper Bundt pan for this recipe someday. And other recipes. More cake….
The Verdict
This cake is pretty good. It’s not amazing or anything, and I don’t really know why everyone was going crazy for it, but it’s not bad.
I think it’s the kind of cake that needs a great frosting to make it better. It’s got sort of a plain taste, which is fine, but I am not a big fan of frosting overall so it’s not the cake for me.
I did melt some dark chocolate and dribbled it over the top. I figured it wouldn’t hurt!
The Rating
4/5
This is a “foundation” cake; it sets the stage for a rich frosting. Since I don’t like frosting much, it’s not the cake for me.
Otherwise, it has a pleasant taste and texture, if a bit heavy. (surprising, considering how thin the batter was!)
6 responses so far ↓
Cab // June 19, 2008 at 4:01 pm |
I’m telling you, this is a great cake for a trifle. Or cupcakes with a really rich frosting.
adinaverbena // June 19, 2008 at 4:15 pm |
I like to add a bit of ground nutmeg to my batter.
It’s really great with macerated berries and whipped cream.
dsgnGrl // June 22, 2008 at 12:52 am |
Dude, I am famous! My name in your blog! Woo!
DessertObsessed // June 22, 2008 at 6:55 pm |
This is one of my favorite cakes!
I just started reading you blog, and I was wondering – who gets to eat these cakes everyday? you must have a lot of leftovers if you bake a new cake each day!!
jamboree // June 22, 2008 at 7:27 pm |
I am literally swamped with cake. I have been giving them away to neighbours and friends, using them in fund raising events, and freezing the rest. Tomorrow, in fact, I will be offloading a bunch of cake in my freezer to a couple of young lads I know. They are quite excited to get the cake, since they very rarely get home baked goods.
Gabrielle // June 25, 2008 at 11:51 pm |
Whenever I make it I reduce the sugar it is far too sweet for me otherwise. Or I do it as cupcakes with ganache.