Mohawk Milk Cake

Mohawk Milk Cake

April 17: Feast Day of Blessed Kateri Tekakwitha

Blessed Kateri Tekakwitha, “Lily of the Mohawks,” who is in the process of canonization, has two feast days and two tribal affiliations. So we doubly honor her with blog recipe posts as well. Firstly, since Highlander is a Canadian, we are featuring Mohawk milk cake for her Mohawk heritage on April 17, her Canadian feast day. And secondly, since Islander is an American, we will feature paganens (Algonquin wild nut soup) for her Algonquin ancestry on July 14, her American feast day. It is twice as nice to celebrate biculturalism!


(Adapted from All Recipes)


  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 cup milk
  • ½ cup (1 stick) butter
  • 4 eggs
  • 2 cups sugar (granulated white)
  • 1 teaspoon vanilla


Sift the flour and baking powder together in a medium bowl. Heat the milk and butter in a pan over a stove top, stirring the mixture until the butter is melted. Set aside to cool slightly. Whisk the eggs with sugar and vanilla in a large bowl. Add both the flour and milk mixtures and combine thoroughly into a smooth batter.

Mohawk Milk Cake

Pour into a well-greased Bundt, loaf or baking pan. Bake in a preheated oven at 350 degrees F for 30-40 minutes, testing for doneness. Remove from the oven and cool completely. Slice and serve.

Mohawk Milk Cake


  • Thanks to RB, who is part-Cherokee from Oklahoma, for the Native American shawl used as a prop for the main photo. He presented it to Islander as an appreciation gift for being his first communion sponsor many years ago.
  • The other props, the Native American wedding basket and dual-spouted jug, are treasured souvenirs from Arizona where Islander attended a conference for work.
  • The Mohawk milk cake is like a pound cake/corn bread blend.