“Thank goodness for that new invention, Borden’s Eagle Brand sweetened condensed milk. I mixed a can of that milk with flour and butter, baked it in the oven and pulled out a lovely rich cake for Uncle’s dinner guest, that young artist, Winslow Homer. What new gadget will they think of next?”
Sweetened condensed milk was developed by Gail T Bordon. Inventor, surveyor, and newspaper publisher, Borden was sailing from London when several children on the ship died from spoiled milk. Bordon was horrified and in 18152 decided to find a way to keep milk safe for children. It took ten years and many failures to come up with a safe and tasty product. But rather than a food for children, It was the union army that first adopted canned milk as a field ration for their troops.
More than 160 later, Bordon milk is still a staple on grocery store shelves. Today it is key ingredient in caramels, fudge, and key lime pie. And it is absolutely amazing in both hot and iced coffee.
Pennsylvania Milk Cake
Ingredients:
- 1 cup plus 3 tablespoons flour
- ½ teaspoon baking powder
- 1 14 ounce can of sweetened condensed milk
- 4 eggs
- 4 tablespoon of butter, melted
Directions:
- Preheat oven to 350F. Grease and flour a 9 inch springform pan.
- Combine flour and baking powder in a large bowl.
- Mix milk, eggs, and melted butter in another bowl and add to flour mixture. Using an electric mixer, beat batter until it is smooth and creamy—about 2 minutes
- Pour batter into prepared pan and bake for 40 minutes. Test with toothpick until it comes out cleanly.
- Cool on wire rack for 10 minutes, then use a knife to loosen edges.
- Lift out from pan ring and let the cake cool another 45 minutes.