Without fail recipe ultimate My mom's Chilean pound cake easy, delicious, practical. Mama's Pound Cake Recipe - Paula's baking up a classic Southern pound cake recipe that is timeless and delicious. Click here to SUBSCRIBE to my channel. 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. First few times I tried it with the original flavorings, but it was not quite as tasty as those my Mom baked. After a couple of trials ended up leaving out the Bourbon & increased the Almond flavoring.
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.
Good Evening every body, at this time you get present recipe My mom's Chilean pound cake with 7 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 10 stages of easy cooking My mom's Chilean pound cake.
Ingredients all My mom's Chilean pound cake
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Needed 1 : cup sugar.
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Prepare 2 : eggs.
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Prepare 3 : cups flour.
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Prepare 1 : cup milk.
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Prepare 3 : tablespoons butter.
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Prepare 1 : teaspoon baking powder.
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Prepare 1 : orange.
My mom's dark chocolate pound cake was the dessert my brother and I grew up fighting over.
It's a rich and easy cake to make.
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.
If all ingredients My mom's Chilean pound cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking My mom's Chilean pound cake
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Pre heat the oven at 180 °C.
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Beat sugar and eggs together with electric mixer..
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Melt butter, then add butter and milk to the mix..
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Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix..
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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..
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OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc..
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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..
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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..
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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..
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OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top.
Mom's Pound Cake is a family favorite recipe that is certain to please all of your tastebuds!
Easy to whip together and passed down from several My mom says it helps keep your pound cake longer, when she's made them for holidays we usually are able to keep the cake around a week or a little.
These cakes are smooth, moist and oh so flavorful!
Made to order from farm fresh butter, eggs, heavy cream and imported vanilla and chocolate and fresh fruits.
The Caramel Pound Cake was delish and a good thanksgiving treat.
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