Francesca's Milk and Honey Cake
Source of Recipe
From "A Good Meal is Hard to Find" by Amy Evans and Martha Foose
Recipe Introduction
"Francesca's mother always said that honey was nature's miracle, so she thought it might be just the thing to fix her broken doll. She also believed that pillowcase openings facing the center of the bed would bring the house down."
List of Ingredients
◦ cup whole milk
◦ cup honey
◦ teaspoon almond extract
◦ 2 cups unbleached all-purpose flour
◦ 2 teaspoons baking powder
◦ teaspoon fine sea salt
◦ cup (1 stick) unsalted butter, at room temperature
◦ cup granulated sugar
◦ 2 large eggs
◦ Powdered sugar for dusting, if desired
Recipe
Heat your oven to 350 F. Butter an 8-inch square baking dish and set it aside.
In a bowl, combine your milk, honey, and almond extract.
In a separate bowl, whisk together your flour, baking powder, and salt. In a large bowl, with an electric mixer, beat the butter at medium speed for 2 minutes, or until creamy. Gradually add the granulated sugar and beat for 4 minutes more, or until light and fluffy. Add the eggs one at a time, letting the first fully incorporate before adding the next. Turn the speed to low and alternately add the milk mixture and the flour mixture. Beat just until your batter is smooth.
Scrape your batter into the prepared dish and bake at 350 F for 50 minutes, or until the cake springs back when touched lightly and a toothpick inserted into the center comes clean. Let cool, then slice and serve with a dusting of powdered sugar, if desired.
Makes one 8-inch square cake
❧ Notes:
Slices of this cake are quite wonderful for breakfast, toasted and served with raspberry curd.
This cake takes well to all sorts of additions of fruits and nuts and makes a lovely foundation for trifles or petit fours.
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