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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, my mom's chilean pound cake. One of my favorites food recipes. For mine, I will 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 foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. My mom's Chilean pound cake is something which I have loved my whole life.

Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. This pound cake by far is the best one I have tasted. Great recipe for My mom's Chilean pound cake.

To get started with this recipe, we must 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. Take 1 cup sugar
  2. Make ready 2 eggs
  3. Take 3 cups flour
  4. Get 1 cup milk
  5. Make ready 3 tablespoons butter
  6. Get 1 teaspoon baking powder
  7. Get 1 orange

This is my dad's all time favorite cake-he wants it for his birthday, Father's day–any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts!. All cakes are packaged unglazed with glazes packaged separately. Spoon warmed glaze over cake and enjoy!

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

Pound Cake Recipes Sugar-Free Dessert Recipes. This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic. Thanks Laura for sharing your Mom's very tasty rum cake! I mistakenly added the rum glaze to the bottom of the cake instead of the top.

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