Tres Leches (Three Milks) Cake


I only found out about this delicious cake after moving to the Southwest a few years ago … and recipes for it abound. I got lucky the very first time … easy, delicious and got rave reviews. Some said it was the best they had ever tasted … so I won’t be looking farther for other recipes! 🙂 You should make this at LEAST one day ahead of time to allow the flavors to blend and the milks to soak thoroughly into the cake. This is comfort food at its best! 

1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup sugar
5 eggs
1 1/2 tsp. vanilla
2 cups whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk

For topping:
1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

Sift (or whisk) together flour and baking powder. Set aside.

Cream butter and 1 cup sugar together until fluffy. Add eggs, one at a time, beating well. Beat in 1 1/2 tsp. vanilla. Gradually add flour mixture to butter mixture, mixing until blended. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and pierce WELL with a fork. (You want to cover the cake with holes!)

Combine whole milk, sweetened condensed milk and evaporated milk, stirring until well combined. Pour over the hot cake. Let cool. Cover and refrigerate overnight.

Whip together whipping cream, 1 cup sugar and 1 tsp. vanilla until thick and spreadable. Spread over cold cake. Refrigerate at least two hours before serving.

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Pumpkin Bread


Makes three 9×5 inch loaves, or four 8×4 inch loaves. Make at least one day before serving – it gets better as it sits. While the unadorned bread is classically delicious, you could also add a handful of raisins, dried cranberries, nuts or chocolate chips (or all of them!) to this recipe – it couldn’t hurt! 

1 29-oz. can pumpkin puree
1 1/2 cups vegetable oil
4 cups sugar
6 eggs
4 3/4 cups unbleached flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp.cloves
1/2 tsp. ginger

Preheat oven to 350 degrees. Grease and flour three 9×5 inch loaf pans (or four 8×4 inch loaf pans).

In a large bowl, combine the pumpkin, oil, sugar and eggs and mix well. In a separate bowl, whisk together the flour, baking power, baking soda, salt and spices. Stir into pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake for 45 to 60 minutes, until top springs back lightly when pressed. Let cool completely in pans, then wrap well.

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