Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the Eagle Brand Sweetened Condensed Milk and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Tips and Tricks
- For an extra indulgent touch, drizzle the cooled cake with a homemade glaze made from powdered sugar, milk, and vanilla extract.
- To enhance the flavor profile, consider adding a dash of cinnamon or nutmeg to the batter.
- Don’t have Eagle Brand Sweetened Condensed Milk on hand? You can substitute it with any other brand of sweetened condensed milk, but the flavor may vary slightly.
Kitchen Equipment Needed
To make the Mile High Eagle Brand Milk Poundcake, you’ll need the following kitchen equipment:
- Stand mixer or handheld electric mixer
- Mixing bowls
- Measuring cups and spoons
- 10-inch tube pan or bundt pan
- Wire rack
Leftover Storage
Store any leftover poundcake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Simply thaw them at room temperature when ready to enjoy.
Food and Drink Pairings
Pair slices of Mile High Eagle Brand Milk Poundcake with a cup of freshly brewed coffee or a steaming mug of hot chocolate for the ultimate indulgent treat. For a refreshing twist, serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce.