Hi Julie! Did you try this recipe? How did it turn out and what milk did you use?

Greetings everyone.  I have suggestions because I’ve baked this cake several times over the years.  If you use a non-stick spray, please use one that has butter-flavor and MUST have flour mixture (Pam has butter/flour and Joy has grease/flour) – which is strongly recommend.  However, what I do 100% of the time to insure perfect presentation of this cake, prepare your tube pan by using unsalted butter generously then flour the pan, dusting away remnants (the old fashioned way) before placing batter into the pan.  Always sift your flour, remeasure and sift again to insure you’re not using too much flour in this cake.  Additionally, the cake pictured here looks as if the butter and sugar wasn’t creamed long enough for “light and fluffy”.  If you’re unsure, blend at least 8 to 10 minutes before adding eggs one at a time.  Lastly, use evaporated milk (Carnations, Pet, etc.) as the original recipe notes.  Enjoy baking!