Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, my mom's chilean pound cake. One of my favorites food recipes. For mine, 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 recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. My mom's Chilean pound cake is something that I have loved my entire life.
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. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting.
To begin with this particular recipe, we have to first 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:
- Take 1 cup sugar
- Make ready 2 eggs
- Take 3 cups flour
- Prepare 1 cup milk
- Prepare 3 tablespoons butter
- Get 1 teaspoon baking powder
- Prepare 1 orange
Today's baking is a loaded Carrot Pound Cake with golden raisins, crushed pineapple and browned. butter, topped with a cream cheese frosting and slivered almonds. 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 Sour Cream Pound Cake. by dontsweattherecipe.
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
My mom's dark chocolate pound cake was the dessert my brother and I grew up fighting over. It's a rich and easy cake to make. And now, after years of having my mom make this cake, I have taken the reins. Since I cannot leave well enough alone, I have given this recipe a. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake!
So that’s going to wrap it up with this exceptional food my mom's chilean pound cake recipe. Thanks so much for your time. I’m confident 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
