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Tuesday, February 19, 2008

Afternoon Delight

My kids somehow missed my baking and asked me to bake something for their afternoon snack. I decided to do this very simple pound cake from Pichet Ong's book The Sweet Spot. The recipe was just perfect since I needed to consume some leftover condensed milk in the fridge and the end result was surprisingly good. Even my youngest son couldn't get enough of it.

This pound cake uses condensed milk as the primary sweetener thereby resulting in a buttery cake rich in texture.


Condensed Milk Pound Cake


Condensed Milk Pound Cake

1 cup unsalted butter at room temperature (I used Lurpak)
1 and 1/3 cups cake flour
3/4 tsp baking powder
1/2 cup sugar
2 tsp vanilla extract
1/2 tsp salt
3/4 cup sweetened condensed milk
3 large eggs

1. Preheat oven to 325 F. Butter an 8 1/2 x 4 1/2 inch loaf pan and set aside.

2. Sift together the flour, baking powder and salt.

3. In a bowl beat butter and white sugar until light and fluffy about 2 minutes. Add condensed milk and vanilla beat until well incorporated.

4. Add the sifted dry ingredients and beat until no traces of flour remains.

5. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions.

6. Transfer batter into the prepared pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean about 1 hour. Cool and slice.

30 comments:

Manggy said...

Eek! I love you!!! Thanks for posting this recipe!! I've had my eye on that book for a while now, heh heh :)

I think I'll sandwich mine with some more condensed milk!

Patricia Scarpin said...

This cake would be a hit here in Brazil, Anne - we love sweetened condensed milk here!
It looks tender and delicious, I'm bookmarking the recipe now!

Cookie baker Lynn said...

Mmm, that looks perfectly moist and delicious!

Cheryl said...

Oh condensed milk in a recipe. Now you are talking. this looks so amazing.

Mona said...

Oh, I love Pound Cakes, I am gonna try this out, thnx for sharing..

www.zaiqa.net

Mandy said...

The only way I use condense milk is in coffee. :p Now there's this pound cake that I can use it for! Does the condensed milk has a strong taste in the cake?

Anne said...

Mandy, the condensed milk added richness to the cake but it's not at all sweet.

Happy Homebaker said...

Oh I love condensed milk! but I have never used it in baking, I am sure this cake is very very delicious!

AK said...

Wow.. yr photo is well taken..tempted to do some bakings..ha..

Aimei said...

I've use condensed milk in baking before. Some interesting to try out. :)

Btw, I've tagged you! Hehe. Check out the link here. http://mybakingcottage.blogspot.com/2008/02/meme.html

Vivien said...

I love pound cakes. This looks good. May I know how many grams of butter is equivalent to 1 cup? tks so much

Vivien said...

This cake looks yummy. I have a question to ask you. How many grams is it for 1 cup of butter you used? Tks.

Anne said...

Vivien, 1 cup of butter is equivalent to 226 grams/8 ounces. If you think this is too much I think it's still safe to reduce it 3/4 cup, taste is not compromise just as long as you use good quality butter.

Susan from Food Blogga said...

Hi Anne, I literally just said out loud to myself, "What a precious blog! How have I not seen this before?" Now that I've discovered you, I'll be back. Your food styling and photography is so appealing.

Bernice said...

Hi, you've been tagged!:D

And you pound cake looks so delicious! YummY!

Vivien said...

Thanks Anne for the reply.
Cheers!
Rgds......Vivien

Priscilla said...

I wouldn't be able to get enough of that bread either! I am going to try this recipe!

toni said...

This brings back memories of childhood. Lovely lovely lovely Anne!

Yuri said...

I just baked this cake, and must say it's really simple to make. As I didn't want to splurge on Lurpak butter, I have to live with a somewhat bland cake. Perhaps I should drizzle condensed milk when serving it ... thanks for sharing it.

Rei said...

Thanks Anne for sharing this. It's lovely, definitely a keeper!

Pegz said...

Hello my name is Peggy. I just made this cake recipe .......Yummy!!!!!!It is sooo moist but not too sweet .... which is amazing :)
Thank you for this recipe.
And God Bless !!!!!!

Anne said...

Pegz, glad you liked it :)

ms said...

I just baked this cake. Since I saw some of the remarks stating that the cake was not that sweet I added a little more sugar, about 1/4 cup and more of the condensed milk to make it more moist, about 3 tablespoons more. This cake was delicious. The crust was crunchy like i like it and the inside was veeeery moist. This is the best I have had. Thanks for the recipe.

wendyywy said...

Anne,

Is is really that it's 145gm (1&1/3 cup) flour to 225gm (1 cup) butter for this pound cake?

Just to reconfirm with you. Cos I thought it might be 2&1/3 cups, comes to about 250gm.

Thanks.

Anne said...

Wendy, where did you get the 145 g flour? I didn't post the weight of the flour in grams... you must have mistaken my blog for a another blog. But for your info, the flour needed in this recipe is 1 and 1/3 cups or 7 ounces or 200 grams ;-)

wendyywy said...

Errr.. I just converted it.

I thought 1 cup of sifted cake flour is 110gm (read from some sites), so 1 1/3 cups comes to about 145gm..Different sites say differently. Some sites say 125gm, some say 150gm. But I've experimented at home, it's abt 105-110gm. Non sifted will be heavier, but I'd got to say, different packaging methods will create different "compactness" for the flour. I've come across this from different baking supplies shop.

I hate baking with cups!!! Hahaha! Really prefer metric.

Anne said...

Hi wendy! When i first made this recipe I used cups but after that I shifted to weighing my ingredients now. The recipe I posted here is the exact recipe in the book. I didn't alter anything. In the book it also says 200 grams or 1 and 1/3 cup. I think theres really a lot of version already in the web but as for me I still stick to the original recipe :-)

wendyywy said...

Thanks. So, it's stated as 200gm in the book. Great! There is no confusion with metric! I don't have probs with measuring in cups when it comes to sugar, liquids or butter. Just flour. Not really sure how much the recipe really calls for.


BTW, this cake is my latest post in my blog. I used another recipe tho, as earlier I was "confused" with the recipe.

samsam said...

Hi Anne,

I'd tried this recipe just now but my cake didn't rise. It's very short in height compared to yours which rose beautifully. Would u pls tell me where did i go wrong ? I used Golden Churn butter and hand held mixer.

Anne said...

samsam, can try reading this link :
http://www.joyofbaking.com/ButterCakeTroubleshooting.html