Margarida's Broiler Cake
January 04, 2015
Categories: Desserts, Cakes, 8 or 9 Inch, Dairy, Nuts/Seeds, Walnut, Fruit, Coconut, North American, Budget-Friendly, Brunch, Cinco de Mayo, Entertaining, Fall/Autumn, Regional Holiday, Sunday Dinner, Winter, Broil, Oven Bake, Vegetarian, Make it from scratch, Milk, Kosher Dairy more
"Old, old recipe given to me by my Canadian cousin, Margarida, so very many years ago. I've been making this since I was teeny-weeny. It's an old-fashioned simple recipe, but ever so good."
- BROILER TOPPING
- Serving Size: 1 (152.5 g)
- Calories 539.3
- Total Fat - 27 g
- Saturated Fat - 13.5 g
- Cholesterol - 115.6 mg
- Sodium - 358.9 mg
- Total Carbohydrate - 70 g
- Dietary Fiber - 1.8 g
- Sugars - 51.8 g
- Protein - 7.2 g
- Calcium - 142 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Scald milk in a saucepan. Add butter to melt. Set aside.
In a bowl, lightly beat eggs. Add sugar gradually and beat well.
Sift flour, then measure. Sift flour again with baking powder and salt in a separate bowl.
Add vanilla extract to scalded milk.
Add dry ingredients to egg/sugar mixture and beat well. Add liquid ingredients and beat well until all is incorporated well.
Pour mixture into an 8-9" square pan.
Bake at 350-degrees Fahrenheit for 25-35 minutes or until done when tested with a toothpick.
Remove from oven and let cool for 5-10 minutes.
Spread the Broiler Topping over warm cake.
Place cake under broiler for 2 - 3 minutes to brown lightly.
Melt butter in a saucepan. Stir in brown sugar until melted. Add the coconut and if desired, add the walnuts. Add the whipping cream and mix well to distribute.
Tips & Variations
No special items needed.