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Cheering Condensed Milk and Raspberry Cake

Condensed Milk and Raspberry Cake

When I was a child, condensed milk was the most coveted treat in the pantry and raspberries were sold along the side of the road for just a dollar or so.



In fact I used to scour recipes for those that included condensed milk, just so that I had a legitimate excuse to steal a couple of spoonfuls out of the tin. Perhaps you did that too? Or perhaps you are much more sensible than me. RESPECT if you are!

This cake reminds me of all the nostalgic comforts of home, is a pinch to make and goes down brilliantly for breakfast if you forgot to buy bread again. It’s kind of chewy and very light and just actually so extremely more-ish.

It’s not just for raspberries, either. You could make it with other berries, if you prefer. Blackberries are really good, I reckon, and have heaps of fibre in them too!

Condensed Milk and Raspberry Cake

Cheering Condensed Milk and Raspberry Cake

What you need:

1 1/2 cups plain flour
1 can sweetened condensed milk (395g)
180g unsalted butter, softened
2/3 cup of raspberries (frozen is fine, fresh good too!)
1/2 cup caster sugar
4 eggs
3/4 teaspoon baking powder
a pinch of salt
1 teaspoon vanilla extract

What to do:

  1. Preheat your oven to 180 degrees C (or 350 F) and line a loaf pan with baking paper. I do this very roughly, so don’t agonise too much!
  2. Sift together the flour, baking powder and salt.
  3. Cream the butter and sugar until pale and fluffy. (I use a mixer for this bit!)
  4. Add the eggs one at a time.
  5. Add condensed milk and vanilla.
  6. Fold in the dry ingredients.
  7. Pour mix into loaf tin and sprinkle raspberries on top. They will sink in a little bit as the cake cooks.
  8. Cook for an hour or until golden brown and a skewer pushed into the middle of the cake comes out clean and cake-free.
  9. Cool for 15 minutes and then turn out onto cooling rack.
  10. Let the cake cool completely before cutting.
  11. Gobble it up!

What are you baking, champs?

x pip

 

10 Comments

  • Reply
    Sarah
    April 26, 2019 at 5:51 AM

    Condensed milk on white bread was a big treat when I was little. Right now, I’m baking doughnut muffins, which taste like those little hot fried doughnuts you can buy in bags at markets.

  • Reply
    Carolyn
    April 24, 2019 at 7:03 PM

    Oh I shall definitely try this! Love condensed milk in sweet treats but I cannot come at eating it straight! It’s like Nutella. The thought of eating both of them just makes ‘ugh’. Guess I am a bit weird! And what am I baking? Anzacs!

  • Reply
    Nicole
    April 24, 2019 at 3:30 PM

    One of my favourite memories is my dad appearing with 2 teaspoons and the condensed milk tin when mum went to work on Saturday afternoons. I’m going to make this cake!

  • Reply
    kate
    April 24, 2019 at 10:43 AM

    what am i making? well obviously I’ll be making condensed milk and raspberry cake
    cheers kate

  • Reply
    Alison Payne
    April 24, 2019 at 10:12 AM

    This sounds amazing! Just to check (as it now comes in tubes and so on) – do you know how many grams/mls the can of condensed milk is? Many thanks!

    • Reply
      Pip
      April 24, 2019 at 10:43 AM

      Yes! 395g! xx

  • Reply
    Kate Forster
    April 24, 2019 at 9:35 AM

    I’m baking Brownies to take to my friends house for dinner with her three boys!

    • Reply
      Pip
      April 24, 2019 at 9:42 AM

      Yum. Attack. <3

  • Reply
    Jane
    April 24, 2019 at 9:19 AM

    Oh this sounds delicious and just the perfect excuse to get to scrape out the condensed milk can. Hey I imagine the oven temp is probably 160 or 180 though? Xx

    • Reply
      Pip
      April 24, 2019 at 9:41 AM

      Yessss! I copied and pasted from my book notes and there was a typo! Fixed now. Thank you Jane! LIFE SAVER.

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