I got a great cake recipe from my grandmother (who has passed).
I remember having this at her house and it being so good it didn't need
icing,
But, she always had a problem with it falling. It still tasted great just a
little flat.
Here I am in my late 30's every now and then needing a little pick-me-up
I decide to bake one of Gram's cakes. Mine goes flat also. Still tastes
like
grams house .... What am I (we) doing wrong? The last time I made it
I used a brand new can of baking powder. Any suggestions on making it not
fall?
Yes, I know, it's not low cal but what that tastes great is?
I think it's called scorched milk cake?.?

Thanks
Mark

2 cups sugar
4 eggs
2 cups sifted 'soft as silk' flour
1 TBS. baking powder
1/4 lb. butter
1 cup milk
1 1/2 tsp. vanilla

Pour milk in pan, place butter in milk, bring to boiling point and turnoff
DO NOT LET BOIL.

Cream eggs & sugar, add flour and baking powder, add liquid
ingredients, mix well.

Grease and flour pans.
Bake @375 for 25-35 minutes.

MarkS wrote:
> I got a great cake recipe from my grandmother (who has passed).
> I remember having this at her house and it being so good it didn't
need
> icing,
> But, she always had a problem with it falling. It still tasted great
just a
> little flat.
> Here I am in my late 30's every now and then needing a little
pick-me-up
> I decide to bake one of Gram's cakes. Mine goes flat also. Still
tastes
> like
> grams house .... What am I (we) doing wrong? The last time I made
it
> I used a brand new can of baking powder. Any suggestions on making
it not
> fall?
> Yes, I know, it's not low cal but what that tastes great is?
> I think it's called scorched milk cake?.?
>
> Thanks
> Mark
>
> 2 cups sugar
> 4 eggs
> 2 cups sifted 'soft as silk' flour
> 1 TBS. baking powder
> 1/4 lb. butter
> 1 cup milk
> 1 1/2 tsp. vanilla
>
> Pour milk in pan, place butter in milk, bring to boiling point and
turnoff
> DO NOT LET BOIL.
>
> Cream eggs & sugar, add flour and baking powder, add liquid
> ingredients, mix well.
>
> Grease and flour pans.
> Bake @375 for 25-35 minutes.

Too much sugar by about double, glaringly so. In baking sugar is
considered a liquid.

Sheldon

MarkS wrote:
> I got a great cake recipe from my grandmother (who has passed).
> I remember having this at her house and it being so good it didn't
need
> icing,
> But, she always had a problem with it falling. It still tasted great
just a
> little flat.
> Here I am in my late 30's every now and then needing a little
pick-me-up
> I decide to bake one of Gram's cakes. Mine goes flat also. Still
tastes
> like
> grams house .... What am I (we) doing wrong? The last time I made
it
> I used a brand new can of baking powder. Any suggestions on making
it not
> fall?
> Yes, I know, it's not low cal but what that tastes great is?
> I think it's called scorched milk cake?.?
>
> Thanks
> Mark
>
> 2 cups sugar
> 4 eggs
> 2 cups sifted 'soft as silk' flour
> 1 TBS. baking powder
> 1/4 lb. butter
> 1 cup milk
> 1 1/2 tsp. vanilla
>
> Pour milk in pan, place butter in milk, bring to boiling point and
turnoff
> DO NOT LET BOIL.
>
> Cream eggs & sugar, add flour and baking powder, add liquid
> ingredients, mix well.
>
> Grease and flour pans.
> Bake @375 for 25-35 minutes.


Almost exactly the same recipe is on Allrecipes.com

Theirs has double the baking powder, is baked at a lower temperature
and bakes for a longer time.

Mohawk Milk Cake
http://cake.allrecipes.com/az/MhwkMilkCk.asp


Sorry if this is a double post. Google is acting up again.



Rusty

MarkS wrote:
> I got a great cake recipe from my grandmother (who has passed).
> I remember having this at her house and it being so good it didn't
need
> icing,
> But, she always had a problem with it falling. It still tasted great
just a
> little flat.
> Here I am in my late 30's every now and then needing a little
pick-me-up
> I decide to bake one of Gram's cakes. Mine goes flat also. Still
tastes
> like
> grams house .... What am I (we) doing wrong? The last time I made
it
> I used a brand new can of baking powder. Any suggestions on making
it not
> fall?
> Yes, I know, it's not low cal but what that tastes great is?
> I think it's called scorched milk cake?.?
>
> Thanks
> Mark
>
> 2 cups sugar
> 4 eggs
> 2 cups sifted 'soft as silk' flour
> 1 TBS. baking powder
> 1/4 lb. butter
> 1 cup milk
> 1 1/2 tsp. vanilla
>
> Pour milk in pan, place butter in milk, bring to boiling point and
turnoff
> DO NOT LET BOIL.
>
> Cream eggs & sugar, add flour and baking powder, add liquid
> ingredients, mix well.
>
> Grease and flour pans.
> Bake @375 for 25-35 minutes.

Here's almost exactly the same recipe on Allrecipes.com.

Their recipe uses more baking powder, a lower cooking temperature and a
longer cooking time.

Mohawk Milk Cake

http://cake.allrecipes.com/az/MhwkMilkCk.asp


Rusty

MarkS wrote:
> I got a great cake recipe from my grandmother (who has passed).
> I remember having this at her house and it being so good it didn't
need
> icing,
> But, she always had a problem with it falling. It still tasted great
just a
> little flat.
> Here I am in my late 30's every now and then needing a little
pick-me-up
> I decide to bake one of Gram's cakes. Mine goes flat also. Still
tastes
> like
> grams house .... What am I (we) doing wrong? The last time I made
it
> I used a brand new can of baking powder. Any suggestions on making
it not
> fall?
> Yes, I know, it's not low cal but what that tastes great is?
> I think it's called scorched milk cake?.?
>


One more thing, check your oven with an oven thermometer and
see if it really is the temperature it indicates. An incorrect
oven temperature could be another reason for a cake falling.

Rusty

MarkS wrote:

> Mine goes flat also. Still tastes like
> grams house .... What am I (we) doing wrong? The last time I made it
> I used a brand new can of baking powder.

Your baking powder is new, so it can't be that. Make sure your oven
temp is right, if your oven is not hot enough your cake will not be
done. Before you remove your cake from the oven, check the cake with a
toothpick and make sure it is not wet.

Becca

think it's called scorched milk cake?.?


Thanks
Mark


2 cups sugar
4 eggs
2 cups sifted 'soft as silk' flour
1 TBS. baking powder
1/4 lb. butter
1 cup milk
1 1/2 tsp. vanilla


Pour milk in pan, place butter in milk, bring to boiling point and
turnoff
DO NOT LET BOIL.

Cream eggs & sugar, add flour and baking powder, add liquid
ingredients, etc.

----------------
Maybe it's called "scalded milk cake"--that's what you're doing
(scalding) when you heat the milk that way.
Nancree



How about calling it "scalded milk cake", not "scorched". Scalding is
what you're doing when you "Bring it to the boiling point and turn off,
do not let boil".

MarkS wrote:
> I got a great cake recipe from my grandmother (who has passed).
> I remember having this at her house and it being so good it didn't
need
> icing,
> But, she always had a problem with it falling. It still tasted great
just a
> little flat.
> Here I am in my late 30's every now and then needing a little
pick-me-up
> I decide to bake one of Gram's cakes. Mine goes flat also. Still
tastes
> like
> grams house .... What am I (we) doing wrong? The last time I made
it
> I used a brand new can of baking powder. Any suggestions on making
it not
> fall?
> Yes, I know, it's not low cal but what that tastes great is?
> I think it's called scorched milk cake?.?
>
> 2 cups sugar
> 4 eggs
> 2 cups sifted 'soft as silk' flour
> 1 TBS. baking powder
> 1/4 lb. butter
> 1 cup milk
> 1 1/2 tsp. vanilla
>
> Pour milk in pan, place butter in milk, bring to boiling point and
turnoff
> DO NOT LET BOIL.
>
> Cream eggs & sugar, add flour and baking powder, add liquid
> ingredients, mix well.
>
> Grease and flour pans.
> Bake @375 for 25-35 minutes.

I saw Rusty's post where he suggested more baking powder, lower temp
baking, and longer baking time. That sounds about right.

I found a recipe for scalded milk cake (cooks.com)which is very similar
to yours. This cake will be larger but the *proportion* of ingredients
is just about the same as yours.

6 eggs
3 cups flour
3 cups sugar
3 tsp baking powder
3 tsp vanilla
1.5 sticks butter
1.5 cups milk

The directions for preparing are the same as yours. But the recipe
calls for baking the cake in an 8 x 12 x 2 pan at 350 for 45 min. It
could be that the temp in your recipe is too high and baking time too
short.

Mac

Thanks to all, I will try the suggestions.
Mark