My mother also made this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories. Originally submitted to ThanksgivingRecipe.com.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one large loaf pan or one 10 inch tube pan.

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  • In a saucepan over medium-low heat, combine the milk and the butter. Do not boil.

  • In a large bowl beat the eggs until light colored. Gradually add the sugar to the eggs then stir in the flour and baking powder. Stir in the hot milk and butter. Beat only until combined. Stir in the vanilla. Pour the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cake cool in pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

Nutrition Facts

197.4 calories; 3.7 g protein; 37.9 g carbohydrates; 52.8 mg cholesterol; 98.7 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2005
I've made this many times now very good. I did have one loaf that didn't turn out and that was because I over beated it and it sunk in after I took it out of the oven. Other than that 'one' mishap this is quite fluffy and sweet. Read More
(12)

Most helpful critical review

Rating: 1 stars
11/21/2002
I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe and apologize for the inconvenience. Read More
(10)
23 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/13/2005
I've made this many times now very good. I did have one loaf that didn't turn out and that was because I over beated it and it sunk in after I took it out of the oven. Other than that 'one' mishap this is quite fluffy and sweet. Read More
(12)
Rating: 5 stars
06/13/2005
I've made this many times now very good. I did have one loaf that didn't turn out and that was because I over beated it and it sunk in after I took it out of the oven. Other than that 'one' mishap this is quite fluffy and sweet. Read More
(12)
Rating: 5 stars
02/22/2008
Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot similar to angel food cake but WAY easier prep. Read More
(11)
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Rating: 1 stars
11/21/2002
I should of realized this recipe was flawed when the sugar ingredient was only 1 1/2 teaspons. But I still gave it a try and it came out exactly like my expectations. No flavour not even spongy. Maybe there was a typo with the ingredients. If I added more sugar this cake could of probably been saved. But instead it falls flat! EDITORS NOTE: The incorrect sugar amount was due to a technical error on our part. We have fixed the recipe and apologize for the inconvenience. Read More
(10)
Rating: 5 stars
08/29/2002
This cake is a great tasting easy cake. I almost didn't make it because of the previous review but saw the editor note and proceeded. My young son helped make it. Also is a great recipe for using milk that is about to go bad... LOL! Thumbs up! Read More
(9)
Rating: 2 stars
06/22/2006
Followed the recipe exact. Texture was exactly what I was looking for (perfect) but it was very "eggy" tasting and not very sweet. My daughter said it tasted like plain pancakes. I couldn't serve this (made it for strawberry shortcake) It went in the garbage. Read More
(9)
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Rating: 5 stars
07/07/2003
I made this sponge cake again in muffin pans (using paper muffin cups)... and this really helped solve the problem of it sticking to the pan. I recommend it! Read More
(7)
Rating: 4 stars
03/06/2006
This was a good cake it was more like a pound cake than a sponge cake though. I made it for strawberry shortcake and it fared well for that purpose. I actually liked it better plain with just whipped cream on top. Yum! Read More
(5)
Rating: 2 stars
04/02/2003
I didn't like this too much because it was a bit too "eggy" tasting but that may be the case with most sponge cakes (Im not a sponge cake conesseur) Read More
(4)
Rating: 4 stars
04/01/2010
very easy great for strawberry shortcake. will make this again Read More
(4)