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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, my mom's chilean pound cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

All cakes are packaged unglazed with glazes packaged separately. Gourmet Pound Cakes, baked fresh to order, from our oven to your table. Welcome to another episode of Sunday Cooking with Mom and Me.

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. They are nice and they look wonderful. My mom's Chilean pound cake is something which I’ve loved my whole life.

To begin 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 can achieve that.

The ingredients needed to make My mom's Chilean pound cake:
  1. Take 1 cup sugar
  2. Get 2 eggs
  3. Get 3 cups flour
  4. Prepare 1 cup milk
  5. Get 3 tablespoons butter
  6. Get 1 teaspoon baking powder
  7. Prepare 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. Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest.

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 am a RN (hospice), and I love gourmet cooking, animals and compose inspirational music. I am also the owner and artisan baker for Mom's Pound Cakes. First few times I tried it with the original flavorings, but it was not quite as tasty as those my Mom baked. After a couple of trials ended up leaving out the Bourbon & increased the Almond flavoring. Mom's Pound Cake is a family favorite recipe that is certain to please all of your tastebuds!

So that’s going to wrap it up for this special food my mom's chilean pound cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!