Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my mom's chilean pound cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
My mom's Chilean pound cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. My mom's Chilean pound cake is something which I’ve loved my whole life. They’re nice and they look wonderful.
This pound cake recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly! A nice rich chocolate pound cake is made from ingredients you probably keep around the house. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake.
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 cook it.
The ingredients needed to make My mom's Chilean pound cake:
- Make ready 1 cup sugar
- Make ready 2 eggs
- Take 3 cups flour
- Prepare 1 cup milk
- Take 3 tablespoons butter
- Get 1 teaspoon baking powder
- Prepare 1 orange
Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! This is my dad's all time favorite cake-he wants it for his birthday, Father's day–any excuse will do! Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake!
Steps 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
Tips + Tricks and Troubleshooting guide. This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice! This is a long post, so you can zip straight down to the recipe below if. My mother has been praising our neighbor Mrs. Adams' pound cake for many years.
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