Monday, April 18, 2011

Pound cake

Good evening,

Wanted to post about this pound cake I made. Who doesn't like a nice pound cake? This was nice, plain in flavor, nice crumb and texture. No complaints, although next time I think I would do something to change the flavor. Maybe I would add lemon, or almond.

We ate it plain the first night. The next night we topped slices of the cake with chocolate ice cream , hot fudge sauce & a big ol' squirt of whipped cream. Now that was nice!

Condensed Milk Pound Cake (Recipe by Pichet Ong in The Sweet Spot)

1 1/3 c. all-purpose flour

1 c. unsalted butter

3/4 c. condensed milk

1/2 c. sugar

3/4 tsp. baking powder

1/2 tsp. sea salt

3 large eggs

2 tsp. vanilla

Preheat oven to 325F and generously butter a 8 1/2" x 4 1/2" loaf pan or three mini loaf pans. Sift flour, baking powder, and salt. Cream the butter with the sugar. Add the vanilla. Pour in condensed milk and mix until well combined. Add sifted flour mixture bit by bit while continuing to whisk until completely incorporated. Lastly, add the eggs to the mixture and whisk until well combined. Pour batter into the loaf pan(s). If using three mini pans, it is approximately 1 cup of batter per pan. Bake 1 hour for large loaf and 45 min. for mini loaves. Cake is ready when the top is dark golden brown and a skewer comes out clean when inserted in the middle of the cake.

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