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!
Recipe
(Adapted from All Recipes)
Ingredients
- 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
Directions
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.
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.
Notes
- 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.
March 29, 2013 at 11:31 am
[…] Mohawk Milk Cake recipe is based upon this one from HI Cookery. Here’s what you will […]
August 20, 2016 at 7:03 pm
I have made this recipe twice now and both times the cake falls in the middle. I used a sheet pan the first time and a bundt the second time. I love the taste, but does anyone else have this problem?
August 25, 2016 at 6:24 pm
Hi! Thanks for visiting our blog. There are so many factors why cakes fall in the middle–opening oven during baking time, temperature too high or too low (depends on where you live/altitude/weather, etc.), over or under beating… The recipe worked well for us in our other house but we have not yet tried it again in our new house. It is a simple cake and delicious on its own. I checked the reviews on the original AllRecipes site and some say their cakes have fallen in the middle but others have not. I also used the full 2 tablespoons of baking powder with no issues. Others reduced the amount and made tweaks to the recipe. Hope you don’t give up with this recipe and find out what works best in your kitchen. Blessings to you.
September 29, 2022 at 1:10 pm
this tastes SOOOOO BAD!!! FIX your STUFF!!!!! YUCK !
October 3, 2022 at 11:09 pm
We followed the original from AllRecipes and it has worked for us. Did you perhaps forget an ingredient, overmixed it, live in a different altitude, etc? These are all factors that can affect a recipe. Taste is also subjective and recipes can be tweaked for personal tastes. Sorry this recipe did not work for you.