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An old-fashioned cake using ingredients easily found in the average kitchen. (Editor's Note: The success of this cake depends on beating the eggs until they are thick and lemon-colored. Under-beating may result in the cake failing to rise.)

Hot Milk Cake

2 1/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1 1/4 cups milk

10 tablespoons butter or margarine

4 large eggs

2 cups granulated sugar

2 teaspoons vanilla extract

1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch cake pans or a 13 x 9 x 2-inch baking pan; set aside.
2. In a medium bowl, whisk together flour and baking powder; set aside.
3. In a mixing bowl using an electric mixer, beat eggs at high speed until thick and lemony colored, 5 to 10 minutes (this step is very important, do not under-beat the eggs or the cake may fail to rise). Gradually beat in sugar and vanilla until mixture is light and fluffy.
4. Gradually fold in flour mixture just until combined.
5. In a small saucepan, heat milk and butter until hot, but not boiling, stirring occasionally. Add hot milk mixture to cake batter, stirring until combined.
6. Pour cake batter into prepared baking pan.
7. Bake for 25 to 30 minutes or until cake tests done when a wooden pick inserted in center comes out clean. Cool on wire rack. Frost as desired.
   

Makes 12 servings.

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