Sweetened Condensed Milk Pound Cake Food

CONDENSED-MILK POUND CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
• In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
• Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
• Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.

CONDENSED MILK POUND CAKE

Steps:

• Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
• In a medium bowl whisk together flour, baking powder, and salt.
• Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
• Add eggs one at a time, mixing well after each addition..
• Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
• With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
• Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
• Cool 10 minutes and then remove from pan to cool completely.

SWEETENED CONDENSED MILK POUND CAKE

Steps:

• Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
• Preheat oven to 350 degrees.
• Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
• Add condensed milk and beat until well blended.
• Add eggs, one at a time and beat well after each addition.
• Combine flour, baking powder and salt and add one cup at a time and beat well.
• Add vanilla and beat well.
• Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
• Alow to cool for 30 minutes before removing from pan.
• Enjoy.

POUND CAKE WITH EAGLE BRAND MILK RECIPE - (4/5)

Steps:

• 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

ALTERNATIVE BUNDT CAKE GLAZE USING SWEETENED CONDENSED MILK

Steps:

• 1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
• 2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
• 3. Pour over bundt cake.

MANGO CORIANDER POUND CAKE CUPCAKES WITH MANGO CHUTNEY FILLING AND SWEETENED CONDENSED MILK WHIPPED CREAM

Steps:

• For the mango chutney curd: Put a small pot filled with 1-inch of water on the stovetop to boil.
• In a medium stainless steel bowl, whisk the egg yolks and sugar until combined. Add 4 ounces of the mango chutney and the mango nectar. Whisk until combined. Place the bowl on top of the pot of boiling water. Reduce the heat to a simmer. Whisk continuously until the mixture reduces and thickens to the consistency of sour cream, 10 to 20 minutes.
• Take the mixture off the stove. Add the butter and whisk until the butter is fully incorporated. Fold in remaining 4 ounces mango chutney and the mango chunks into the curd and allow to cool before filling the cupcakes.
• For the cupcakes: Preheat the oven to 325 degrees F. Line tins with 24 muffin cups.
• In a small saucepan, heat the butter on low until just melted. Set aside.
• In a large mixing bowl, sift together the flour, baking powder, coriander and salt. Add the sugars and whisk until all the dry ingredients are combined.
• In a separate bowl, whisk the eggs and egg white until lightly beaten. Mix in the milk, mango juice concentrate, mango nectar and vanilla. Gradually add the wet ingredients into the dry, whisking until just combined.
• Scoop 1/2 cup batter into the saucepan of melted butter. Stir until combined. Add the oil and continue to mix until all are incorporated. Pour back into the large bowl of batter. Fold in until incorporated.
• Use a 1 1/2-ounce portion scoop to scoop the batter into each muffin cup, filling 2/3 full.
• Bake until a toothpick comes out clean when inserted into the cake, 18 to 22 minutes. Allow the cupcakes to cool in the pan for 5 minutes. Then remove to a cooling rack until completely cool.
• Hollow out 1/2-inch of the center of the cupcake with a corer or paring knife. Fill with the mango chutney curd. Top with a dollop of Sweetened Condensed Milk Whipped Cream and a Dried Mango Star Garnish.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a stand mixer with the whisk attachment, beat the heavy cream until soft peaks form.
• Turn the mixer to low speed and slowly pour in the condensed milk. Add the salt. Mix until firm peaks form. Do not over-mix.
• Use a small rolling pin to flatten a few pieces of dried mango. Cut out 24 stars with 1/2-inch star shaped cookie cutter.

3 INGREDIENT CONDENSED MILK POUND CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch round cake pan and then line it with parchment paper.
• In a large bowl, whisk eggs until well beaten. Add in condensed milk and whisk until batter is uniform. Add in flour and whisk until no flour lumps remain.
• Pour batter into prepared baking pan. Bake for about 30 minutes or until cake is golden and toothpick inserted comes out clean.