Aunt Ruths Hot Milk Sponge Cake Recipes

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

HOT MILK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth. , In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

HOT MILK SPONGE CAKE

Steps:

• 1. Beat eggs until very fluffy and light colored. Add sugar slowly, the add vanilla.
• 2. Mix together the flour and baking powder. Set aside.
• 3. Heat butter and milk on the stove, and remove from heat when the butter has melted. This can also been done in a microwave.
• 4. Alternately add milk mixture and flour mixture into egg mixture. Mix on low speed, then pour into a greased and floured fluted cake pan, or angel food pan. Bake at 375 for 35-40 minutes.
• 5. *you can substitute orange, lemon, or almond flavoring for the vanilla, or you can use a combination of several to give it your own signature flavor. My grandmother used orange and/or almond, but my mom used vanilla & almond.
• 6. My mom always iced this cake with chocolate icing, but my grandmother would glaze the cake with and orange & almond glaze. You can even sprinkle this with powdered sugar or fresh fruit for an easy and delicious way to serve this.

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

AUNT RUTH'S HOT MILK SPONGE CAKE

Steps:

• Preheat oven to 350.
• Mix and sift flour, salt and baking powder, and set aside.
• Beat eggs until creamy.
• Beat vanilla into beaten eggs. Add sugar slowly to egg mixture, using a spoon.
• Sift flour mixture, 3 T. at a time, into egg mixture.
• Melt butter in hot milk and add to mixture. Keep milk hot, but DO NOT BOIL.
• Cook in a 8x8" greased, floured pan, in a 350 oven for 30-35 minutes.

AUNTIE'S BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
• Cream shortening and sugar together and add 1 tablespoon buttermilk.
• Sift flour three times and add baking powder and salt.
• Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
• Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.

AUNT'S RUTH POUND CAKE RECIPE

Steps:

• Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean. ShareThis

HOT MILK SPONGE CAKE

Steps:

• Beat eggs and sugar until thick and creamy.
• Sift flour and baking powder and fold into egg and sugar mixture.
• Heat milk and butter until just below boiling point.
• Stir milk mixture and vanilla into batter.
• Spoon into two greased 20cm cake tins or 1 23cm tin.
• Bake at 180°C for 25 - 30 minutes.
• For the icing: Cream butter, icing sugar and vanilla. Add enough milk to make mixture light, creamy and spreadable.