Sweetened Condensed Milk Pound Cake

READY IN: 2hrs
Recipe by bettycpayne

I love sweetened condensed milk--I could eat the whole can with a spoon. The recipe is original (from me). It is delicious!

Top Review by Jociecee

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat oven to 350 degrees.
  3. Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
  4. Add condensed milk and beat until well blended.
  5. Add eggs, one at a time and beat well after each addition.
  6. Add flour one cup at a time and beat well.
  7. Add vanilla and beat well.
  8. 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.
  9. Alow to cool for 30 minutes before removing from pan.
  10. Enjoy.

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