RECIPE # 4975 THREE MILK PUNCH CAKE Friday March 8, 2013

RECIPE # 4975 THREE MILK PUNCH CAKE Friday March 8, 2013

CREATED Mar 7, 2013


Sponge cake:

6 eggs, separated

½ cup sugar, divided

1 cup self-rising flour

Milk Punch Sauce:

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

½ cup half and half cream

¼ cup Jack Daniel's Tennessee Whiskey

Nutmeg to taste

Cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon Jack Daniel's Tennessee Whiskey

Heat oven to 350⁰ F. Grease a 9X13 inch pan

To make the cake: whip the egg whites with an electric mixer until frothy. Add
¼ cup sugar and whip until soft peaks form. Set aside. In another bowl whip the
egg yolks and remaining ¼ cup sugar until light and lemon colored. Spoon the egg
yolks over the egg whites. Sprinkle the flour over the egg whites. Gently fold the
mixture together until well blended. Pour the batter into the baking pan. Bake
20 to 25 minutes until the top is nicely browned and springs back when gently
pressed with your finger. Let cool slightly while you make the milk punch sauce.

To make the milk punch sauce: combine the evaporated milk, sweetened
condensed milk, half and half, Jack Daniel, and nutmeg in a medium bowl. Whisk
until well blended.

Poke holes over the surface of the cake. Slowly pour the sauce over the cake.
Cover with plastic wrap and refrigerate a few hours or overnight.

To make the cream topping: before serving, whip the cream until soft peaks
form. Add the powdered sugar and Jack Daniel's. Whip to combine. Spread the
cream over the chilled cake. Cut into squares. Serve plain or with fresh fruit such
as sliced peaches, strawberries or blackberries. Serves 16.