Colombian Pound Cake Recipes

COLOMBIAN POUND CAKE

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

COLOMBIAN POUND CAKE

Steps:

• 1. mix butter and sugar really well, add flour little by little,eggs,and wine. disolve the baking powder in a teaspoon of milk and add it. put in mold and preheat at 350 bake for 1/2 hour and then low heat at 300 for an other 1/2 hour till is done.