Belizean Milk Cake Recipe

Hello, dear readers! This is Belize News Post, your go-to source for all things Belizean. Today, we’re sharing a classic dessert that’s loved by many—Milk Cake. This creamy, sweet cake is a favorite for special occasions and family gatherings.

Nestled in the heart of Central America, Belize is a melting pot of cultures, each contributing to the rich tapestry of its cuisine. The Belizean Milk Caramel Cake, or “Dulce de Leche Cake,” is a beloved dessert that echoes the nation’s love for rich, comforting flavors. This cake, with its roots in the diverse culinary traditions of Belize, is a testament to the country’s vibrant history and its connection to both the Caribbean and Latin American flavors.

• Recipe Yield: 8
• Prep Time: 30 minutes
• Cook Time: 45 mins
• Total Time: 1 hour 15 minutes

Belizean Milk Cake Ingredients

Milk Cake Ingredients

• Margarine: 2 bars (Blue Bonnet), room temperature
• Sugar: 2 cups
• Oil: 1 tablespoon
• Flour: 4 cups all-purpose flour (or gluten-free flour for a gluten-free version)
• Cornstarch: 4 tablespoons
• Baking Powder: 3 teaspoons
• Salt: 1 teaspoon
• Eggs: 4 large (or egg substitutes for a vegan version)
• Milk: 1 large tin evaporated milk or 2 cups regular milk (or plant-based milk for a dairy-free version)
• Rum: ¼ cup (optional)
• Nutmeg: 1 ½ teaspoons, freshly grated
• Lime Zest: From one lime
• Flavoring: 2 teaspoons vanilla, pineapple, or lemon extract

For the Milk Caramel

• Condensed Milk: 1 tin (or dairy-free condensed milk)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease, flour, and line two 9-inch round deep cake pans with waxed paper.
2. Creaming: In a large bowl, cream together margarine, sugar, and oil until soft and creamy, about 5 minutes with a hand mixer.
3. Eggs: Add eggs one at a time, beating well for one minute after each addition.
4. Flavor Mixture: In a separate bowl, mix milk with rum (if using) and your choice of flavoring along with lime zest.
5. Dry Ingredients: Sift together flour, salt, nutmeg, and baking powder.
6. Combining: Alternately add dry ingredients and milk mixture to the creamed mixture, starting and ending with flour. Mix just until combined, avoiding overbeating.
7. Baking: Pour the batter into prepared pans. Bake for about 45 minutes or until a toothpick inserted comes out clean.
8. Milk Caramel: To make the milk caramel, either cook an unopened tin of condensed milk in a crockpot covered with water on low for 8 hours or boil gently in a pot covered with water for two hours. Ensure the can is always submerged in water.

Serving Suggestions

• Enjoy this cake as a dessert after a traditional Belizean meal like rice and beans with stewed chicken and potato salad.
• Pair with a cup of Belizean coffee or a glass of cold Coke for a comforting treat.

Tips and Tricks

• For an authentic Belizean flavor, use freshly grated nutmeg.
• Allow the cake to cool completely before applying the milk caramel.
• The milk caramel can be made in advance and stored in the refrigerator.

Nutritional Information (Per Serving)

• Calories: Approximately 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g

We’d love to hear how this recipe turned out for you! Share your experience in the comments, including any modifications or tips you discovered.

Engage With Us!

We’d love to hear your thoughts on this recipe. Did you make any modifications? How did it turn out? Share your experiences in the comments below. If you enjoyed this recipe you might also enjoy our other Belizean cake recipes: Rum Cake, and Belizean Trifle Cake.

We hope you enjoy making and tasting this Belizean Milk Cake as much as we do. Happy cooking!