Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, my mom's chilean pound cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
My mom's Chilean pound cake is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. My mom's Chilean pound cake is something that I have loved my whole life. They are nice and they look fantastic.
Shes always watching other kids make videos and asked alot of times if she could make one.so here it is hope you like it. All cakes are packaged unglazed with glazes packaged separately. Gourmet Pound Cakes, baked fresh to order, from our oven to your table. Welcome to another episode of Sunday Cooking with Mom and Me.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 1 cup sugar
- Get 2 eggs
- Make ready 3 cups flour
- Prepare 1 cup milk
- Take 3 tablespoons butter
- Prepare 1 teaspoon baking powder
- Take 1 orange
Since I cannot leave well enough alone, I have given this recipe a. 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.
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 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. Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. I am a RN (hospice), and I love gourmet cooking, animals and compose inspirational music. I am also the owner and artisan baker for Mom's Pound Cakes.
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