Ponqué Colombian Pound Cake Recipes

PONQUé (COLOMBIAN POUND CAKE)

Steps:

• Preheat oven to 325 degrees F. In a bowl sift together the flour, baking powder, baking soda and salt.
• Butter two 9-by-5-inch loaf pans and line with buttered parchment paper.
• In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until fluffy, about 2 minutes. Add the beaten eggs, beating well after each addition. Add the vanilla.
• Reduce the speed to low, add half the flour mixture and beat until incorporated. Beat in the milk and cream until blended. Add the remaining flour mixture and beat just until the batter is smooth. Divide the batter evenly between the prepared pans.
• Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pans to a wire rack and let cool for about 20 to 25 minutes. Remove the cakes from the pans and let cool completely.

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.