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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my mom's chilean pound cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

My mom's Chilean pound cake is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. My mom's Chilean pound cake is something that I’ve loved my whole life.

A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing. Mom's Pound Cake. this link is to an external site that may or may not meet accessibility guidelines.

To get started with this recipe, we have to first prepare a few components. You can cook my mom's chilean pound cake using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make My mom's Chilean pound cake:
  1. Prepare sugar
  2. Make ready eggs
  3. Get flour
  4. Take milk
  5. Get butter
  6. Prepare baking powder
  7. Take 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. This pound cake by far is the best one I have tasted. Plus it was my first pound cake made from scratch, can you believe that one.

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 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. 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.

So that is going to wrap it up for this exceptional food my mom's chilean pound cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!