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Thursday, February 24, 2011

Hot Toddy Pudding Cake

This cake just might be the perfect thing for a cold winter day, and as that's pretty much all we've been getting here in Ohio, it was greeted with great enthusiasm by my housemates. This cake is really simple to throw together, and the baking does all of the work for you- the cake comes out puffy and golden on top, and like pudding on the bottom. And it's excellent warm- straight out of the oven would be most preferable! This cake is baked in a water bath, but don't let that scare you off- it's easiest to put the two pans in the oven, then pour the water in the outer pan and then let it bake. OK, off to the recipe!


Here's your arsenal of ingredients- looks like a lot, but it comes together so simply!


Here are the two 'batters'- the egg whites on the left, and the egg yolk mixture on the right.


And here's the cake ready for the oven- notice how much the egg whites lightened the color of the batter.


Hot Toddy Pudding Cake
-1 cup milk
-1/3 cup lemon juice
-1/4 cup whiskey (bourbon preferable, but anything would work)
-1/2 stick butter (1/4 cup) melted and cooled
-3 tablespoons honey
-1 teaspoon lemon zest
-1/4 teaspoon salt
-3 eggs, separated
-1/4 cup flour
-1/3 cup sugar
Whisk the milk, lemon juice, whiskey, butter, honey, lemon zest, salt, and egg yolks together. Stir in the flour.
Beat the egg whites until stiff, then add sugar slowly. Stir some of the egg whites into the egg yolk mixture, then fold in the rest.
Grease a 1 1/2 quart baking dish.
Bake at 350 F for 45-50 minutes in a water bath.



And here's the finished cake- if you look close, you can see that I have a 9x13'' pan underneath for the water bath- enjoy!

Savor it!
love, rue

p.s. my next recipes will be non-alcoholic, don't worry! Also, I'm sure you can substitute more milk or something in for the whiskey if that's not your thing!

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