Recipe by Chef Kate
A very rich pound cake that is traditional in Colombia and is used to make the even richer Torta de Coco (Coconut Cake), the recipe for which is posted separately. You will note that this cake contains no baking powder or soda--just a bit of brandy and lots of eggs.
Top Review by maddiel1991
I just have a question, what toppings did you use in your recipe? I was thinking of making this as a dessert for Thanksgiving and was wondering if you used any toppings (coconut or glaze) on your pound cake. In the picture it looks delicious but it does seem like there's a little extra stuff on top just wondering what it could be. Thanks for the help!
- 2 cups unsalted butter, softened (plus more for the pan)
- 1 1⁄2 cups sugar
- 9 eggs, separated
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 4 1⁄2 cups cake flour, sifted
- 1⁄2 teaspoon salt
Directions See How It's Made
- Pre-heat the oven to 325 degrees.
- Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
- Add the egg yolks, one at a time, continuing to beat on medium-high speed.
- Stir in brandy and vanilla and mix well.
- Sift the flour and salt together into the butter/egg mixture and blend very well.
- Beat the egg whites until stiff and dry.
- Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
- Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
- Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
- Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
- Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
- Cool on a rack.