Condensed Milk Pound Cake 炼乳磅蛋糕

Christmas is just two days away, I would like to wish everyone "A Very Blessed Merry Christmas"!

Pound cake is the simplest type of butter cake. It is believed that the pound cake is a Northern European dish, that date back to the early 1700s. Over time the ingredients for pound cake changed.

A classic pound cake is made with a pound each of butter, sugar, eggs and flour. This produces a dense yet tender texture. Pound cakes are generally baked in either a loaf pan or a bundt pan.

I came across this moist and dense pound cake recipe from A Family Feast which added sweetened condensed milk in the ingredients. It is a very moist buttery-tasting cake with a lovely sweetness in the crust and a subtle flavour from the condensed milk.

Ingredients:

• 1 1/3 cups or 200g All purpose flour or plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup or 227g Unsalted butter, room temperature
• 1/2 cup or 106g Granulated sugar
• 3 Large eggs
• 3/4 cup sweetened condensed milk
• 2 tsp Vanilla extract

You will also need:

• 8 1/2 x 4 1/2 inch Loaf pan
• Non stick vegetable spray

Method:

• Preheat oven to 165C or 325F.

• Spray the loaf pan with non stick spray. Set aside.

• Sieve the flour, baking powder and salt. Set aside.

• In the bowl of your electric mixer, or a hand mixer, beat the butter until soft (about 2-3 minutes).

• Add in the granulated sugar and beat until fluffy and light in colour (about 3-4 minutes). Scrape down the sides of the bowl as needed.

• Add the egg, one at a time and beat, mixing after each egg until well combined. Scrape down the sides of the bowl as needed.

Note: If the batter does curdle (separation between the water from the egg and the fat from butter), just continue whipping it; it should smooth out once it warms up.

• Add the vanilla extract and sweetened condensed milk to the butter mixture and mix until combined.

• With the mixer on low speed, gradually add in the flour mixture (increase the speed of the mixer and scrape down the sides of the bowl as needed) until well combined. 

• Pour the batter into the prepare loaf pan.

• Bake for 60 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.

Note: If the surface of your cake turns brown too quickly, loosely place a aluminium foil on top. 

• Cool on a wire rack for 10-20 minutes, then turn the pound cake out onto the wire rack to cool completely.

Note: If there is a soggy layer or streak on the bottom of your cake, it might be caused by:

• under mixing of ingredients
• too much liquid
• eggs too big
• butter too soft
• too much sugar
• too much leavening
• not baked long enough

HO! HO! HO.....! MERRY CHRISTMAS!

HAPPY BAKING AND COOKING!