A New Best Pound Cake, Condensed Milk and All

August 16, 2019
0 Ratings
Photo by Regine Cineas
  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Serves 10
Author Notes

My newly found, most favorite taste-wise and texture-wise, pound cake is adapted from a condensed milk pound cake recipe found in I increased the proportions by 1 1/2 so that it would fill a 9x5 loaf pan; replaced the cake flour (which I hate) with all purpose flour combined with cornstarch; and also changed the way the ingredients are mixed by using the reverse creaming method which first mixes the dry ingredients with the butter. I love this method because it makes the cake softer and finer. If you want more information about the reverse creaming method, you can google it. You will see that the quantities for the butter, flour and sugar are in grams. I used a digital scale. I also recommend the best butter that you can find (i.e., European style butter) which, combined with the condensed milk, imparts a wonderful buttery flavor to the cake. As for the vanilla, my favorite is "Taylor & Colledge Vanilla Bean Past with Seed." —Regine

What You'll Need
  • 180 grams cake flour (I used 1 cup Pillsburry all purpose bleached flour plus 3 tbsp cornstarch, and added a bit more flour (about 3 tbsp) until it reached 180 grams)
  • 1 and 1/4 teaspoon baking powder
  • 180 grams (about 12 tbsp and 3/4 of another tbsp) unsalted butter cut into cubes, soft enough to leave a slight impression when touched but still cool
  • 3/4 cup condensed milk (not evaporated milk but the sweet sugary version for those who tend to confuse condensed milk with evaporated milk)
  • 75 grams sugar (best to weigh but about 5 tbsp)
  • 2 to 3 tsp good quality vanilla extract and/or vanilla bean paste (I like to use 2 tsp vanilla extract plus 1 tsp vanilla bean paste)
  • 3 large eggs, room temperature, stirred together
  1. 1. Preheat oven to 325 Fahrenheit. Original recipe says 350 Fahrenheit but I find that baking it at 325 makes for more even baking and a flatter (less bumpy) top. Grease and flour a 9 x 5 loaf pan. Note this recipe will overflow on a 8 x 4 loaf pan; scale recipe down to 2 eggs for such loaf pan.
  2. 2. Add in a container the condensed milk, stirred eggs and vanilla, and set aside. You don't have to mix them; up to you.
  3. 3. In mixing bowl of kitchen aid, add the flour, cornstarch, sugar and baking powder and whisk until all is well incorporated. Gradually add the butter, beating initially at low speed to prevent flour from spashing all over, and then medium speed. You want the flour mixture to be well coated with the butter, but you want to stop mixing when the mixture is of a crumbly, sand like consistency. If you mix for too long and/or the butter is too soft, it will become a big clump.
  4. 4. Gradually add the condensed milk/egg/vanilla mixture and beat at medium-high speed for 1 1/2 to 2 minutes until batter is smooth.
  5. 5. Pour the batter into prepared pan, bake for 1 hour 15 minutes, or until a cake tester comes out clean. Let cool for 15 minutes before unmolding; and turn it over again onto a plate. I prefer to wait a couple of hours or until the following day before serving.
  6. Optional - after cake is unmolded, take 3 tbsp rum and slowly brush it all over cake.

See what other Food52ers are saying.

0 Reviews