Sweetened Condensed Milk Pound Cake

"I love sweetened condensed milk--I could eat the whole can with a spoon. The recipe is original (from me). It is delicious!"
 
Download
photo by melavid1_11710638 photo by melavid1_11710638
photo by melavid1_11710638
Ready In:
2hrs
Ingredients:
8
Yields:
1 Cake
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Combine flour, baking powder and salt and add 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.
  • Enjoy.

Questions & Replies

default avatar
  1. busyk9mom
    Can you use swans down cake flour?
     
  2. Kathy L.
    I am about to make this recipe for the first time. I could not find a 12oz can of condensed milk. They were all 14oz. So, I'm wondering if it a typo. Should I measure out 12 oz from the can, or just use the whole can of milk? Thanks.
     
  3. fayeray43
    This is the best tasting pound cake I have made. But 3 times making it and 3 flails What am I doing WRONG? I follow the recipe per original post.
     
  4. Tammy M.
    Do you use regular or self rising flour for this pound cake
     
Advertisement

Reviews

  1. 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!
     
  2. Merphat S.
    Omg this is my first time when my mother inlaw ask me a favor to do some amazing cake...well i did it really amazing ...
     
  3. DianesDelights
    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.
     
  4. Ms. B
    Good Pound Cake - I made half a recipe, and may have let it bake too long. Either that or my milk may have been borderline (caramel color) because my cake was darker inside and out. I plan to make again because this is a good tasting cake. I baked at 325, and the crusts of the cake is just as yummy as the inside. Next time I will make a full recipe at 325 degrees for about 75 minutes. I like this cake.
     
  5. quiltslover
    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!
     
Advertisement

Tweaks

  1. Joice T.
    I used teaspoon pound cake extract and vanilla and butter flavoring
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes