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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, my mom's chilean pound cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My mom's Chilean pound cake instructions. Beat sugar and eggs together with electric mixer. Melt butter, then add butter and milk to the mix. Pass the flour and baking powder through a strainer before adding to the dough.

My mom's Chilean pound cake is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. My mom's Chilean pound cake is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

I asked my Mom how she makes the cake that I used to eat when I was a child and she gave me this recipe. This is so good, simple but yet full of memories. Now I share this memory of childhood of mine. When I think of memories of Christmases growing up, my mind always seems to settle on the image of nearly every surface in our kitchen covered with cookies, tiny pound cakes, and peanut butter fudge cooling and waiting to be made into gift baskets.

Instructions 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

Now I share this memory of childhood of mine. When I think of memories of Christmases growing up, my mind always seems to settle on the image of nearly every surface in our kitchen covered with cookies, tiny pound cakes, and peanut butter fudge cooling and waiting to be made into gift baskets. I can still smell the buttery sweetness in the air and […] DIRECTIONS Cream butter, shortening and sugar. Add eggs one at a time, beating well. Add baking powder,vanilla and lemon flavorings; mix well.

So that’s going to wrap it up for this special food my mom's chilean pound cake recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!