Great Aunty Lucy’s Hot Milk Cake

Making a recipe from years gone by is like a visit with an old friend. It just feels so comfortable and familiar.

This recipe comes to my family via my great Aunty Lucy who came to Canada from England with her brother and sisters, at the beginning of the 21st century.

She used to make this cake at tea time. It is very light and fluffy and really easy to do. It became a staple white cake for my mom. It is easy to skip the warm topping in the summer and replace with strawberries and whipped cream.

Ingredients

For the cake:

• 2 eggs, well beaten

• 1 cup white sugar

• 1 cup flour

• 1 tsp baking powder

• ½ cup milk

• ½ tsp vanilla

• 2 tablespoon butter

For the topping:

• 3 tablespoon butter

• 3 tablespoon cream

• 5 tablespoon brown sugar

• ½ cup unsweetened coconut

• ½ tsp vanilla

Instructions

For the cake:

1. Beat sugar into eggs.

2. Add in dry ingredients.

3. Heat milk to boiling.

4. Add butter.

5. Mix well to first mixture.

6. Pour into well greased, floured 9 x 9 cake pan.

7. Bake 350 degrees F for 30 minutes.

For the coconut topping:

1. Boil butter, cream and brown sugar for about 2 minutes.

2. Remove from heat and add vanilla and coconut.

3. Pour over warm cake and brown under broiler for a couple of minutes.

Enjoy!