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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my mom's chilean pound cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

My mom's Chilean pound cake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. My mom's Chilean pound cake is something that I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for My mom's Chilean pound cake. This is my mom's base recipe for cakes, she would make them in a rectangular mold and serve slices of it, specially with the afternoon tea. It is easy enough to make that she made me and my brothers help with it to keep us busy in the summers, and we.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 1 cup sugar
  2. Get 2 eggs
  3. Take 3 cups flour
  4. Take 1 cup milk
  5. Take 3 tablespoons butter
  6. Prepare 1 teaspoon baking powder
  7. Take 1 orange

I followed the recipe exactly and I wouldn t change anything. Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! This is my dad's all time favorite cake-he wants it for his birthday, Father's day–any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts!.

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

While cake is cooking prepare fruit and cream (frosting). Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best). All cakes are packaged unglazed with glazes packaged separately. While pound cake has traditionally been made with a pound each of butter, sugar, eggs, and flour, I've made some small adjustments for the best flavor (hello, vanilla extract!). My recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly and I think you're really going to like it!

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