Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, my mom's chilean pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

My mom's Chilean pound cake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. My mom's Chilean pound cake is something which I have loved my whole life. They are fine and they look fantastic.

This pound cake recipe has a soft, buttery crumb that's perfectly dense without being at all dry or crumbly! 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.

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

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

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

Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. This pound cake by far is the best one I have tasted. Plus it was my first pound cake made from scratch, can you believe that one. This recipe is from Leslie's mom, and we all know how recipes from our mothers turn out.

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

So I knew this pound cake was going to be great. The pound cake recipe I used as a base is quite unique. I accidentally doubled the butter in this recipe and used a full pound. This is actually the second time in. A young boy discovers he's moms night job in a local bar as an exotic dancer so he decides to find the money to take her to Disney.

So that is going to wrap this up for this exceptional food my mom's chilean pound cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!