My mom's Chilean pound cake
My mom's Chilean pound cake

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my mom's chilean pound cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This pound cake recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly! 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!

My mom's Chilean pound cake is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. My mom's Chilean pound cake is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook 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:
  1. Take 1 cup sugar
  2. Take 2 eggs
  3. Take 3 cups flour
  4. Prepare 1 cup milk
  5. Prepare 3 tablespoons butter
  6. Get 1 teaspoon baking powder
  7. Take 1 orange

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! Tips + Tricks and Troubleshooting guide.

Instructions to make My mom's Chilean pound cake:
  1. Pre heat the oven at 180 °C
  2. Beat sugar and eggs together with electric mixer.
  3. Melt butter, then add butter and milk to the mix.
  4. Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix.
  5. 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.
  6. OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc.
  7. 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.
  8. 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.
  9. 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.
  10. OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top

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. 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.

So that’s going to wrap it up with this special food my mom's chilean pound cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!