A lovely, dense pound cake full of vanilla flavor perfect by itself or as a base for fruit deserts . Plus if you’d like – a history lesson on Condensed Milk!
- 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.
Recipe adapted from and photo courtesy of: Las Vegas Food Adventures