Subj : 3/4 Nat Pound Cake Day 4
To   : All
From : Dave Drum
Date : Wed Mar 02 2022 13:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Condensed Milk Pound Cake
 Categories: Cakes, Desserts, Dairy
      Yield: 8 servings
 
      1 c  (225 g) unsalted butter;
           - room temp, more for
           - greasing
    1/2 c  (100 g) granulated sugar
    3/4 c  + 4 ts (200 ml) sweetened
           - condensed milk
      3 lg Eggs; room temp
           Seeds from 1 vanilla bean;
           - split lengthwise
      2 ts Vanilla extract
  1 2/3 c  (215 g) all-purpose flour
    3/4 ts Baking powder
    1/2 ts Fine sea salt
  1 1/4 c  (300 ml) dulce de leche
 
  Set oven @ 350°F/175°C.
  
  Grease a 9" loaf pan and line the bottom with parchment
  paper.
  
  Using an electric mixer fitted with the paddle
  attachment, cream butter and sugar on medium speed until
  pale and fluffy, 1 to 2 minutes. Add condensed milk and
  mix until incorporated.
  
  Add eggs, one at a time, beating well and scraping down
  the sides of the bowl with a rubber spatula between
  additions. Beat in vanilla seeds and vanilla extract
  (save pod for vanilla sugar or vanilla extract); scrape
  down the sides of the bowl.
  
  Sift flour, baking powder and salt into a bowl. Add to
  butter mixture, then beat until just incorporated.
  
  Scrape half the batter into prepared pan. Dollop
  two-thirds of the dulce de leche over batter. Top with
  remaining batter, then dollop with remaining dulce de
  leche. Plunge a small offset spatula or long toothpick
  into batter and swirl to create marbling.
  
  Bake until golden at the edges, firm to the touch in the
  center and a toothpick inserted into center of cake
  (avoiding dulce de leche) comes out without any wet
  batter clinging to it, 55 to 70 minutes. Rotate the cake
  after 20 minutes to ensure even baking.
  
  Transfer cake to a wire rack to cool for at least 20
  minutes before running a butter knife or offset spatula
  along the edges of the cake pan to loosen the cake, then
  unmolding. Serve warm or let cool.
  
  By Melissa Clark
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Coffee in England always tastes like a chemistry experiment.
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