Prep 30 mins
Cook 1 hr 30 mins
I love sweetened condensed milk--I could eat the whole can with a spoon. The recipe is original (from me). It is delicious!
- Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
- Preheat oven to 350 degrees.
- Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
- Add condensed milk and beat until well blended.
- Add eggs, one at a time and beat well after each addition.
- Add flour one cup at a time and beat well.
- Add vanilla and beat well.
- Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
- Alow to cool for 30 minutes before removing from pan.
This was a good, old-fashioned type pound cake like my great grandmother used to make: dense, but moist on the inside with a golden brown crust on the outside. When I saw the sugar amounts combined with the condensed milk, I thought it might be too sweet, but it was perfect, and not too sweet at all! My cake was done perfectly in 1 hour so be sure to keep an eye on it since ovens vary-my oven runs a little hot and I used a dark coated bundt pan. You forgot to include a step to add baking powder and salt but I just added it with the first cup of flour and it was fine! I thought the cake was perfect plain with a big glass of milk but I may try it with a simple glaze or with fresh strawberries and whipped cream. I made this for Spring PAC 2009. Thanks Chef #1030329 for a wonderful recipe that my family really enjoyed!
I made this over the weekend ......the flavor was awesome, but it was extremely dry. I think baking it at 350 for 1.5 hours is way to long. I am an avid pound cake baker.....and most pound cakes are baked at 325. But against my better judgement I followed these directions and ended with a very flavorful but very dry cake. I will definitly try this again, but will baking it at 325 for shorter time.....I will not be defeated :). Sorry :(.<br/><br/>Ok I have to say this time it was much better after making a few adjustments. I only used 3 cups of flour and baked it at 325 for just over an hour..........perfect. Very moist and flavorful. I topped it with a simple ganache and toasted pecan. This recipe in now a keeper. Thanks.
This cake is delicious and moist. I substituted 1/2 cup brown sugar for the 1/2 cup regular sugar and feel that this addition added to the depth of flavor. This cake is versatile. I used half for shortcake and the other half for an icebox cake where pound cake was alternated with a blend of coconut pudding and whipped cream. I recommend this recipe!