Colombian Pound Cake

"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."
Colombian Pound Cake created by whitneymcmc
Ready In:
1hr 20mins



  • 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.
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@Chef Kate
@Chef Kate
"<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>"

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  1. 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. whitneymcmc
    Colombian Pound Cake Created by whitneymcmc
  3. CookingONTheSide
    This is a rich and delicious pound cake recipe. It is not too sweet and the brandy gives it such a great flavor. It tastes great with a cup of coffee. A small piece goes a long way! Thanks for sharing.
  4. mckinsonjackie
    delicious and surprisingly easy to make.
  5. nbegs

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