Mohawk Milk Cake

Mohawk Milk Cake

13
DAISY 1

"A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste."
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Ingredients

45 m servings 466 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside.
  2. In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside.
  3. In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan.
  4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

It's difficult to rate this recipe what with the baking powder overload! Two TABLESPOONS? I'll play devil's advocate and give this recipe four stars and the benefit of the doubt that a typo is...

Most helpful critical review

Well, the cake batter tasted good, and the aroma was just as sweet. My son saw it and could wait to try it. So, as soon as it was cool enough we cut into it. Wow, a sweet biscuit disguised as ca...

It's difficult to rate this recipe what with the baking powder overload! Two TABLESPOONS? I'll play devil's advocate and give this recipe four stars and the benefit of the doubt that a typo is...

Very light, fluffy, easy to make cake. I expected it to be like a pound cake but it was more like a rich sponge cake.I silced in in half and filled it with sugared strawberries and whipped cream...

We love this cake. It's quick and easy and tastes great. Dust with confectioners sugar for a finished look. It won me a second prize in the Hardwick Community Fair - oldest fair in the country!

This is the only cake that I have ever made to fall, but the flavor was good. Its a recipe that I would probably hang on to, because its a good recipe, just not awesome.

Well, the cake batter tasted good, and the aroma was just as sweet. My son saw it and could wait to try it. So, as soon as it was cool enough we cut into it. Wow, a sweet biscuit disguised as ca...

very delicious, fluffy and light!

We just loved this cake! I frosted it with chocolate and between my husband and his buddies it was gone in 2 days! Am making it again today per their request!

Tasted great - light and fluffy. One of my guests described it as tasting like "sweet muted cornbread". I added a raspberry drizzle to the top to add some color and sweetness a bit, and everyo...

This is a wonderful cake to make for any occasion! Not to sweet, no overbearing flavor. I've found that an almond drizzle icing makes it even better! ;o)