Yield 1 Cake
Prep Time 20 Minutes
Total Time 2 Hours
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs
- ⅓ cup milk, plus ¼ cup milk, divided
- 1 cup, plus 2 Tbsp Nate’s 100% Pure Honey, divided
- 1 tsp vanilla extract
- 12 oz can evaporated milk
- 14 oz can condensed milk
- Cinnamon (for topping)
- Whipped cream (for topping)
- Strawberries (for topping)
Directions
Combine flour, baking powder and salt in a bowl. Separate the egg yolks from the egg whites into two bowls.
Mix the egg yolks on high speed until yolks are pale yellow. Add ⅓ cup milk, 1 cup Nate’s honey and vanilla extract. Stir to combine. Pour the egg yolk mixture over the flour mixture and gently stir until combined.
Use electric beaters to beat the egg whites on high speed. Fold the stiffly beaten egg whites into the batter.
Pour batter into un-greased 9 x 13-inch pan. Bake at 350°F for 30 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, condensed milk, 2 Tbsp Nate’s honey and ¼ cup milk in a bowl. Once the cake has cooled poke small holes all over the top of the cake.
Slowly pour the milk mixture over the cake. Refrigerate the cake for at least 1 hour or overnight.
Sprinkle cinnamon on top. Serve with whipped cream and fresh strawberries.
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