Purely Pedestrian: Condensed Milk Pound Cake

Condensed Milk Pound Cake served with grape crush and more condensed milk

This is a pound cake that includes the deliciously thick condensed milk and flavors of cardamom and vanilla. This cake has just the right sweetness and can take a sprinkling of icing sugar or that fruit syrup or condensed milk itself! I did try other recipes for condensed milk pound cake but did not get great results but this one is a runaway hit at our home. I referred to the Condensed Milk Pound Cake from this blog inspired from the book "The Sweet Spot" by Pichet Ong. The original recipe can be taken from there. Given below is the recipe I followed which has minor changes.

Do give this cake a try and you will be a fan for life.

Ingredients
Maida / All purpose flour - 1 & 1/3 cup / 200gms
* Unsalted Butter - 1 cup / 226 gms (I used butter-1/2 c. & olive oil-1/2 c. less 1tbsp)
Condensed milk - 3/4 cup / 239 gms
Powder Sugar - 1/2 cup / 106 gms
Eggs - 3
Baking powder - 1 tsp
Vanilla essence - 1 tsp
Cardamom pwd - 1/2 tsp

* Salt - 1tsp

Preheat the oven to 160 degree Celsius. Grease and dust the cake pan you intend to use and keep aside till ready to use. I used my bundt pan, again, :) for this cake.

In a bowl mix maida, salt and baking powder and sift the three together. In a large bowl add the butter and oil and using a hand blender give a quick blend. Add the condensed milk and again give a quick blend. Add the cardamom powder to the above mixture. Then add the sugar and flour in two to three batches to the mixture and blend with the hand blender. In another bowl give the eggs a quick whisk. Add the beaten eggs to the above mixture blending quickly. Through this whole process try not to over blend, keep it just till the ingredients are incorporated. Add the vanilla essence and lightly mix with the hand till the whole batter is all mixed.

Pour this batter into the prepared cake pan and bake for about 50 to 60 minutes. Check if the cake is done by piercing the cake with a toothpick or knife after 50 minutes. The top of the cake will be a light gold when done. Let the cake cool completely before unmoulding.

Note: * Do not add salt if using salted butter.

I cut my cake when still slightly warm to beat my husband getting to it. Else I wouldn't get any pictures of the cake also.