Colombian Pound Cake

Recipe by Chef Kate
READY IN: 1hr 20mins
YIELD: 1 10




  • 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.