Condensed Milk Pound Cake

Condensed Milk Uses In World Cuisine 

Condensed milk is used in recipes for the popular Brazilian candy brigadeiro in which condensed milk is the main ingredient.

In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in South East Asia use condensed milk in iced coffee and tea. A popular treat in Asia is to put condensed milk on toast and eat it in a similar way as jam and toast. It’s sold in squeeze bottles for this very purpose. Condensed milk is a major ingredient in many Indian desserts and sweets.

In New Orleans, it is commonly used as a topping on top of a snow cone. In Scotland, it is mixed with sugar and some butter and baked to form a popular, sweet candy called Tablet. In some parts of the Southern U.S., condensed milk is a key ingredient in icebox cream pies. In the Philippines, condensed milk is poured over shaved ice with other ingredients for the snack called Halo-Halo.

In Poland it is common to boil a can of condensed milk in water for about 2 hours. The resulting product is called kaymak- sweet semiliquid  used as a cake icing or put between dry wafers. The same process is done in Latin American countries to make Dulce de Leche, an ingredient in cakes, custards and many other desserts.

Condensed Milk Pound Cake

A lovely, dense pound cake full of vanilla flavor perfect by itself or as a base for fruit deserts :)

Makes one 8 1/2 -x- 4 1/2 inch cake, about 12 servings

  • 1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan
  • 1 1/3 cups (7 oz/200g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 cup (3 3/4 oz/ 106g) sugar
  • 1 vanilla bean, chopped, or 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup (8 oz/239g) sweetened condensed milk
  • 3 large eggs


Preheat the oven to 325° F.

Generously butter an 8 1/2 x 4 1/2 – inch loaf pan and set aside.

Sift together the flour and baking powder and set aside.

Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. 

Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. 

Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.

Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes.  Cool completely in the loaf pan on a rack, then unmold. 

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