Condensed Milk Pound Cake


Janet’s Applachian Recipes

By Janet Crow

Guest Columnist

When I was growing up my Grandmothers would always make sure to have something sweet cooked up by the end of the week just in case someone dropped in for a visit over the weekend. It was usually some kind of a cake and let me tell you, they could both make fantastic cakes.

For me and my husband there is nothing better than a good ole pound cake. We eat them warm out of the oven, sliced and toasted with butter for breakfast or serve with fruit and whipped cream. While there are many variations for pound cake recipes, this one is so moist and just delicious and it quickly became my husbands favorite out of all the ones that I have made over the years.

If you would like more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Condensed Milk Pound Cake

1 1/2 C. all purpose flour

3/4 tsp. baking powder

1/2 tsp. salt

1/2 C. sugar

1 tsp. vanilla extract

1 tsp. almond extract

3/4 C. sweetened condensed milk

3 eggs, room temp

2 sticks unsalted butter, room temp

Combine flour, baking powder and salt…set aside. In a large mixing bowl beat together butter and sugar till creamy, about 3 minutes (scraping down the sides of the bowl). Add in vanilla and almond extract, beat again to combine. Add in condensed milk and beat well. Add in eggs, one at a time. Once this has been beaten well, add in the flour mixture a little at a time to combine well. Pour into a well greased loaf pan. Bake at 325 degrees for 65 minutes.

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Janet’s Applachian Recipes
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