Thursday, October 22, 2009

Condensed Milk Pound Cake

Milkmaid was THE condensed milk brand when I was growing up. Its a really strange thing to some, and even stranger combination. There was the time when I was dragonboat racing in Jakarta and the breakfast items were not that great- so we took the only vaguely appealing ingredients of white bread, condensed milk and chocolate rice toppings (I don't know why we have chocolate rice toppings at breakfast) and made it into our breakfast of the day. Met a Scotman who loved condensed milk so much that he has it drizzled over his white rice for lunch and dinner when we were working on a humanitarian project in Dongxiang, Lanzhou China.

They have populations of Middle-eastern in Sweden and apparently, condensed milk is quite popular with them too, that's why I can easily buy them at the supermarket here. Came across this recipe for quite a while ago and always wanted to try it. I normally bake with margarine but since this is kinda of like a butter pound cake, I used a real nice butter block for it. It turns out great, with just the faint sweet scent of condensed milk and not too sweet at all.

This recipe is as extracted from My Kitchen Snippets, she has quite a few good recipes :)


250g of butter
100 g of sugar
125ml of condensed milk
5 eggs
250g flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
½ tsp salt

1. Remember to have your ingredients at room temperature. Prepare a loaf pan and butter it well. Line it with parchment paper if desire and pre-heat the oven to 170 degrees celsius.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.

5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.

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