My mom's Chilean pound cake
My mom's Chilean pound cake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, my mom's chilean pound cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My mom's Chilean pound cake is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. My mom's Chilean pound cake is something which I’ve loved my entire life.

All cakes are packaged unglazed with glazes packaged separately. Spoon warmed glaze over cake and enjoy! Welcome to another episode of Sunday Cooking with Mom and Me.

To get started with this particular recipe, we have to prepare a few components. You can cook my mom's chilean pound cake using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make My mom's Chilean pound cake:
  1. Make ready 1 cup sugar
  2. Take 2 eggs
  3. Prepare 3 cups flour
  4. Take 1 cup milk
  5. Take 3 tablespoons butter
  6. Make ready 1 teaspoon baking powder
  7. Take 1 orange

It's a rich and easy cake to make. And now, after years of having my mom make this cake, I have taken the reins. Since I cannot leave well enough alone, I have given this recipe a. This pound cake recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly!

Steps to make My mom's Chilean pound cake:
  1. Pre heat the oven at 180 °C
  2. Beat sugar and eggs together with electric mixer.
  3. Melt butter, then add butter and milk to the mix.
  4. Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix.
  5. Squeeze the juice and grate the skin of about 1/3 or 1/2 of the orange (depending on size of orange and desired taste). Add to the dough and mix. Dough should be liquid enough to pour into the mold but very thick.
  6. OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc.
  7. Spread some oil on the inside surfaces of the mold, pour the mix in evenly and put inside the oven for 40 to 60 minutes. Do not open the oven door before 40 minutes as it might become flat.
  8. Remove from the oven and stick a pointy knife in the middle of the cake until you reach the bottom of the mold. Remove the knife, if it comes out with batter or stains from it, put back in the oven for about 10 minutes. Repeat this process until knife comes out mostly clean.
  9. Let rest for about 10 minutes and preferably serve warm. You can also serve it cool after it has cooled down. Keep in an airtight container, preferably at room temperature as the fridge might make it become stiff.
  10. OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top

Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. The pound cake recipe I used as a base is quite unique. I accidentally doubled the butter in this recipe and used a full pound. This is actually the second time in. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake!

So that’s going to wrap it up for this exceptional food my mom's chilean pound cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!