Recipe of My mom's Chilean pound cake in 30 Minutes for Young Wife

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my mom's chilean pound cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

My mom's Chilean pound cake is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. My mom's Chilean pound cake is something that I’ve loved my whole life.

A nice rich chocolate pound cake is made from ingredients you probably keep around the house. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting.

To get started with this recipe, we have to 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 it.

The ingredients needed to make My mom's Chilean pound cake:

1. Make ready 1 cup sugar
2. Prepare 2 eggs
3. Take 3 cups flour
4. Take 1 cup milk
5. Prepare 3 tablespoons butter
6. Make ready 1 teaspoon baking powder
7. Make ready 1 orange

She has a giant binder just filled with clippings and printed recipes of her own creation and The BEST POUND CAKE ever!! Old Fashioned Blue Ribbon Pound Cake recipe is tall, buttery, moist, & dense. This pound cake is classic & very. The pound cake recipe I used as a base is quite unique.

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

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! Tips + Tricks and Troubleshooting guide. This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice!

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