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

Hey everyone, hope you’re having an amazing day. Today, we’re going to prepare a special dish, my mom's chilean pound cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

My mom's Chilean pound cake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. My mom's Chilean pound cake is something which I have loved my whole life.

Do not open the oven door before forty mins as it might end up flat. Remove from the oven and stick a pointy knife in the midst of the cake till you attain the bottom of the mold. A nice rich chocolate pound cake is made from ingredients you probably keep around the house.

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

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

Since I cannot leave well enough alone, I have given this recipe a. Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide.

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

This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice! This is a long post, so you can zip straight down to the recipe below if. My mom loves to feed her sweet tooth. As far back as I can remember, Mom always baked cakes. The first three are big cakes.

So that is going to wrap this up with this special food my mom's chilean pound cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!