Recipe of Quick My mom's Chilean pound cake

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, my mom's chilean pound cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shes always watching other kids make videos and asked alot of times if she could make one.so here it is hope you like it. Welcome to another episode of Sunday Cooking with Mom and Me. Join us as we show you how to make one of the best pound cakes you will ever. A nice rich chocolate pound cake is made from ingredients you probably keep around the house.

My mom's Chilean pound cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. My mom's Chilean pound cake is something that I have loved my entire life.

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

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

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

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. 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.

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

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 Cakes are gourmet pound cakes made by hand using nothing but the finest. See more ideas about chilean recipes, recipes, south american recipes. Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake!

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