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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, my mom's chilean pound cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

My mom's Chilean pound cake is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. My mom's Chilean pound cake is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my mom's chilean pound cake using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make My mom's Chilean pound cake:
  1. Make ready sugar
  2. Make ready eggs
  3. Make ready flour
  4. Get milk
  5. Make ready butter
  6. Prepare baking powder
  7. Get 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!

Steps 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.

So that’s going to wrap it up with this exceptional food my mom's chilean pound cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!