- Serving: Makes one 9-by-9-inch cake
Three-Milk Cake
This pretty, tender cake iced with whipped cream and garnished with candied fruit is soaked in a brandy-laced three-milk sauce. The cake comes right to the table still marinating in the sauce; select a pretty platter or serving plate or even shallow bowl with at least a 1/2-inch depth to hold the cake and sauce.
Ingredients
- Butter Dough
- Unsalted Butter - 6 ounces
- Sugar - 2 cups
- Whole Eggs - 4
- Cake flour - 3-1/2 cups
- Baking Powder - 3 teaspoons
- Salt - 1/4 teaspoon
- Vanilla - 1 teaspoon
- Whole Milk - 2 cups
- Three-Milk Sauce
- Unsweetened Evaporated Milk - one, 12-ounce can
- Sweetened Condensed Milk - one, 14-ounce can
- Heavy (whipping) cream - 1 cup
- Brandy - 2 ounces
- Cinnamon - 1/4 teaspoon
- Heavy (whipping) cream - 1 cup, whipped to firm peaks
- Confectioner’s Sugar - 1/4 cup
- Candied Cherries - 1/2 cup
- Glazed Orange Sections - 1/2 cup
- Glazed Pineapple Sections - 1/2 cup
- Angelica Pieces - 1/2 cup
- Freshly Grated Coconut - 1/2 cup
Instructions
To prepare the dough: Preheat the oven to 350 F. Butter a 9-by-9-inch baking pan and line the bottom with parchment paper. Butter the parchment. In the bowl of a mixer, cream the butter and sugar together until fluffy. Beat in all four eggs at one time. Sift the flour with the baking powder and salt and beat into the butter mixture in three additions. Beat in the vanilla., then add the milk. Put in the prepared baking pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Take out of the oven and let cool enough to handle. Turn out of the cake pan and cool on a wire rack. Trim the browned surfaces from the cake and place in a large, shallow serving bowl or platter.
To prepare the sauce: Stir together the two milks, then stir in the cream. Add the brandy and cinnamon. Pour over the cake and let stand for one hour; the cake will absorb much of the liquid.
To finish and serve: Put the whipped cream in a pastry bag fitted with a large fluted tip and pipe it over the cake, working diagonally from corner to corner, then drawing a single line from corner to corner in the other direction. Decorate with the fruits and angelica. Dust with coconut.
