Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a instant dish, my mom's chilean pound cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This pound cake recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly! Mom's Pound Cake is a family favorite recipe that is certain to please all of your tastebuds! Easy to whip together and passed down from several My mom says it helps keep your pound cake longer, when she's made them for holidays we usually are able to keep the cake around a week or a little.
My mom's Chilean pound cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. My mom's Chilean pound cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have my mom's chilean pound cake using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make My mom's Chilean pound cake:
- Get 1 cup sugar
- Get 2 eggs
- Take 3 cups flour
- Get 1 cup milk
- Take 3 tablespoons butter
- Take 1 teaspoon baking powder
- Prepare 1 orange
Plus it was my first pound cake made from scratch, can you believe that one. This recipe is from Leslie's mom, and we all know how recipes from our mothers turn out. So I knew this pound cake was going to be great. Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest.
Instructions to make My mom's Chilean pound cake:
- Pre heat the oven at 180 °C
- Beat sugar and eggs together with electric mixer.
- Melt butter, then add butter and milk to the mix.
- Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix.
- Squeeze the juice and grate the skin of about 1/3 or 1/2 of the orange (depending on size of orange and desired taste). Add to the dough and mix. Dough should be liquid enough to pour into the mold but very thick.
- OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc.
- Spread some oil on the inside surfaces of the mold, pour the mix in evenly and put inside the oven for 40 to 60 minutes. Do not open the oven door before 40 minutes as it might become flat.
- Remove from the oven and stick a pointy knife in the middle of the cake until you reach the bottom of the mold. Remove the knife, if it comes out with batter or stains from it, put back in the oven for about 10 minutes. Repeat this process until knife comes out mostly clean.
- Let rest for about 10 minutes and preferably serve warm. You can also serve it cool after it has cooled down. Keep in an airtight container, preferably at room temperature as the fridge might make it become stiff.
- OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top
The pound cake recipe I used as a base is quite unique. I accidentally doubled the butter in this recipe and used a full pound. This is actually the second time in. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide.
So that’s going to wrap this up with this exceptional food my mom's chilean pound cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
