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!
- 1 1⁄4 cups butter (not light) or 2 1⁄2 sticks regular margarine (not light)
- 2 1⁄2 cups sugar
- 1 (12 ounce) can sweetened condensed milk
- 6 eggs
- 3 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla
Directions See How It's Made
- 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.