La-de-da, la-de-da, another day ♫, and here comes the weekend! No snow for us, but I know lots of you are socked in! Perfect! It’s cake baking weather! Cake baking, with this music, and soon, a pair of darling green salt and pepper birds winging their way to one of you lucky girls. ♥ What a day!
Just in case anyone forgot how truly darling these birds are, here’s the photo again! You can almost hear them tweeting a song about spring! ♣
Also, I wanted to show you another item I designed for Wedgwood that I really wish I had today!
It would have had the thinnest glass top, etched lightly with flowers, and would have been perfect to cover and keep our delicious M I L K C A K E fresh!
So! I found this “old Vineyard recipe” for Hot Milk Cake in our local paper. I’m always attracted to interesting old recipes that say, “This is plain food, simply prepared, and absolutely delicious.” What’s not to like? Thought it could be perfect for a tea party; had to try it. ♥
Here’s the original recipe as printed, although I finished up the directions with suggestions for things such as what size pan to use, what is “a little salt,” and what temperature to bake it at. I’ll rewrite the recipe and put it at the end of this post so you can print it out. I broke the rule and “thought” about frosting it, but didn’t; and since I was “fresh out” of yellow tomato conserve, I made a sauce to puddle in the bottom of a bowl full of cake. Y U M ! It’s still not fancy, never fear . . .
So here’s what you do:
Set the temperature for 325 degrees. See how easy it is? Piece of cake!
T H E C A K E
First you get yourself a “rounded teaspoon” of butter (love the way old recipes are written — this was much easier than one that reads add a “knob” of butter!); drop the butter into a half cup of whole milk and heat it on top of the stove until hot.
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Whisk a couple of eggs within an inch of their lives.
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Gradually whisk in the sugar . . . beat well.
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In goes the first half cup of flour, the baking powder, salt, and vanilla.
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Stir well . . . then add the other half cup of flour and the hot milk with butter . . .
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And that’s all there is to it! Pour the cake batter into a buttered 8″ square (or round) cake pan. Bake 40-45 min.
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Pull it out of the oven when the edges start to pull away from pan, or check it with a toothpick in the center . . . allow your kitty to watch . . .
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Let the charmingly plain little cake cool while you make the sauce . . . (There’s Jocelyn’s two Love books, all ready to send to her! Remember? She was the winner of our last drawing!)
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So, for the sauce, which is also really easy, scrape the seeds from a 1″ piece of vanilla bean, put it in a small pan with heavy cream and sugar, bring to a boil, stir and cool. Chill.
I tried the cake, as suggested, plain and unadorned, and it was wonderful. I have to say I would like to bite off all the chewy edges first (like corn on the cob), so good! BUT . . .
. . . then I added the sauce and this is when the heaven’s parted and this cake melted in my mouth becoming God’s Gift to the World; I was proud to be human and able to cook. The sauce turns it into a kind of pudding cake. Just delicious.
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You could also add the zest of either one orange or one lemon to the cake batter if you wanted. Probably currants too and even mini chocolate chips if you were so inclined. It’s a plain cake — and if it would be good with yellow tomato conserve, as the original recipe says, I think you could put it with anything. Mmmm, strawberries and whipped cream! ♥
OK, I guess that should keep you busy — that, and then of course, you have to leave a comment at the bottom of this post if you’re interested in the birds! We’ll let our Random Number Generator choose a winner for this drawing in a few days. See how the bottoms twist off for easy filling? Pretty wonderful!
OK girls, off I go. Scroll down to get the recipe if you want it.
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Also, btw, not sure if you know, but I moved the list of my Favorite Movies up to the top of the blog, under where it says, “All About Me” — click there, you’ll see the movies in the drop-down. In case you’re looking for them!
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Had to toss in a photo of this cheerful little cupcake. I bought the cupcake pan with the deep narrow pockets and the cupcake papers to go with it a while back at Ikea. I just found them on their website — the cupcake pan is red and only $10, and that’s the cupcake papers in the upper right hand corner of their page; aren’t they cute? I love mine and thought you might like them too. I bet you could make plain cupcakes from the milk cake recipe! I forget what recipe I used here; it was last winter, there were no flowers, so I stole this one from my African violet! I think I was thinking “spring” then too! Have a wonderful weekend girlfriends! XOXO
S A U C E for H O T M I L K C A K E
- 1″ piece vanilla bean
- 2 c. heavy cream
- 1/4 c. sugar
Slit vanilla bean in half lengthwise and scrape seeds into small saucepan. Stir in cream and bring to a boil. Add sugar, stir well, let it cool. Chill well.
H O T M I L K C A K E
- 1/2 c. hot milk with 1 rounded tsp. butter melted into it
- 2 eggs
- 1 c. sugar
- 1 c. flour, divided
- 1 tsp. baking powder
- pinch salt
- 1 tsp vanilla
Butter an 8″ square or round cake pan. Prepare milk and butter. Whisk eggs well in a med. bowl. Gradually whisk in sugar and beat well. Stir in 1/2 c. flour, the baking powder, salt, and vanilla. Stir in other 1/2 c. flour, then the hot milk/butter. Pour into cake pan; bake 40-45 min. Pour the chilled sauce into a dish and put a slice of cake on top. Enjoy.
I promised Em, one of our girlfriends, who’s doing some redecorating, that I would show another photo of my chair . . . she’s looking for this fabric, or something like it, and I don’t remember where I got this. If any of you decorators out there know what pattern this is, please leave a comment here for Em!
That’s a Johnson Brothers “Rose Chintz” teapot, a Martha’s Vineyard decorative plate, some of my Beatrix Potter people, an antique no-name brown transferware cup (with a singing bird on it!), my purple Windsor Ware china, some of my preferred fake fruit, topped off with my pink “Two Fond Hearts” plate!
These Minton cups belong to one of the girlfriends now . . . when my cupboards were full, I donated these to the 
More cups, most of them have no manufacturer or pattern names on the bottom; great shelf for display, useful too, doesn’t take up too much space.
Salt and pepper shakers, perfect for every occasion! 🙂
Very old Minton creamers and teapot (no pattern name is on the bottom of this set of dishes!).
This little gem was all alone on an antique-store shelf when I found it; no name on bottom, no saucer, but look at it! Abigail Adams probably drank out of it! It should not be living alone!
You can mix your eras too . . . This yellow earthenware Oven Ware bowl perks up the Johnson Brothers Rose Chintz.
Copeland Spode and Emma Bridgewater — those English people really know what they’re doing!
This china has nothing on the bottom! I think it should be famous! So pretty on a summer table outside under the arbor! 
Gold-trimmed acorn plates make cake and ice cream positively elegant!
Some of you probably recognize this cup; it’s part of a tea set I designed for Lenox. They’re not being made anymore, which seems to be the same thing you can say about EVERYTHING these days! One of the fall-outs from the economy, at least as far as I’m concerned, are all the fun products that were requested and designed, but never got made. Especially dishes! 
I designed tons of things for the wonderful 250+ year-old China maker, 
I drew and painted lots of ideas; here’s an earthenware milk pitcher and a hand-painted glass lemonade pitcher with a bird on the lid!
It’s so fun I can show them to you now — thank you again internet! The economy started changing around the time I was painting these and, unfortunately, Wedgwood never made them (heart breaker — but I worked with really nice people at Wedgwood–it wasn’t their fault, just a sign of the times!). I designed clear-glass formal candlesticks, and these green casual candlesticks. Everything was measured, many things had back, side and top views; this candlestick came with my removable crystal bird bobêche. I wanted everything to feel a little bit vintage and have wonderful details.
I designed lots of glasses, all kinds: etched, hand-painted with little flowers, cut and colored; and I named them; this champagne glass was “Sabrina.” You have to use your imagination to hear the clear bell ring they make when you click them together — to see the sparkle they would have made when held up to the light! My ice tea glass was thin, tall, etched, and green; I called it “Katherine” — there was also “Ingrid,” and “Audrey.” I named them after old movies and movie stars.
This is a whistling tea cup. When it’s filled with liquid, you can blow the bird whistle; it gurgles and sounds like chirping.
Of course, I had to have a red-lidded jar! I had a whole line of these jars in all sizes, for cookies and sugar — the tall one for pasta had a red-striped lid.
I used lots of words; for example, I designed a set of eight cups, each one was a different shape and size, and each had different quote on them; I called them “conversation cups” because I thought they would get people talking around the table.
