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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, January 28, 2010


The recipe for this cake came from 'Spice Islands'(What the World Tastes Like) spices, which I use on a regular basis. Sinful is what I call this cake. It has a pound cake consistency, light as a feather due to separately beating the eggs, and then to top it all off-sweetened condensed milk, evaporated milk, whipping cream and honey glazes it and then it is spread with a honey flavored whipped cream before going into the refrigerator to chill out. It will make you kiss your Granny and Grandpa and aunt Fanny...

1 stick butter, softened
1 cup sugar
7 big eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon SPICE ISLANDS ground Saigon Cinnamon, divided
1 cup milk
1 teaspoon SPICE ISLANDS Pure Vanilla Extract
1 (14-oz.) can sweetened condensed milk
1 (12oz.) can evaporated milk
1 1/2 cups whipping cream, divided
5 tablespoons honey, divided

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9X13-inch pan.
Bake for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
Meanwhile whisk together sweetened cream, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.
Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.
Serves 16

“The world loves a spice of wickedness”~Henry Wadsworth Longfellow

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