My mom's Chilean pound cake. A nice rich chocolate pound cake is made from ingredients you probably keep around the house. My mom made this when we were little and it was a real treat to have this as a decadent coffee cake. This is good without any topping, but I have tried a variety of things on the top: melted chocolate frosting.

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. My mom's dark chocolate pound cake was the dessert my brother and I grew up fighting over. You can Have My mom's Chilean pound cake using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of My mom's Chilean pound cake

What You needis of sugar.
It's of eggs.
Lets Go Prepare of flour.
What You needis of milk.
It's of butter.
It's of baking powder.
It's of orange.

It's a rich and easy cake to make. And now, after years of having my mom make this cake, I have taken the reins. Since I cannot leave well enough alone, I have given this recipe a. Mom's Pound Cake is a family favorite recipe that is certain to please all of your tastebuds!

My mom's Chilean pound cake step by step

Pre heat the oven at 180 °C.
Beat sugar and eggs together with electric mixer..
Melt butter, then add butter and milk to the mix..
Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix..
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..
OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc..
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..
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..
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..
OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top.

Easy to whip together and passed down from several My mom says it helps keep your pound cake longer, when she's made them for holidays we usually are able to keep the cake around a week or a little. I am a RN (hospice), and I love gourmet cooking, animals and compose inspirational music. I am also the owner and artisan baker for Mom's Pound Cakes. Mom's Pound Cakes are gourmet pound cakes made by hand using nothing but the finest. Another cake my relatives ask my mom to make for them in lieu of Christmas gifts!