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Condensed Milk Cake

Saturday, September 19, 2009




 I always wanted to try baking pound cake, for no other reason then seeing Sara’ Lee pound cake whenever i went grocery shopping at the local supermarket. They remind me of  the first time when i first eaten the cake, i was amazed by the flavourful aroma of the cake. I fell in love immediately from then on.

Several weeks ago, on another trip to the supermarket, i suddenly thought of making pound cake myself. And so, on impulse, i bought  a  cake loaf pan, preparing to make it. However, due to reasons that i don’t even know myself, the project has never taken off. I kept pushing it to the back of my baking list, and the pound cake has never materialised.

More weeks passed, and the image of a homemade pound cake starts to get dimmer and dimmer until recently when i discovered a pound cake recipe using sweetened condensed milk. It’s method is really easy, and that’s all it takes to make my hand itchy again.

So, strengthened with a new surge of energy, i finally got down to make it. 45 minutes later, with the wonderfully aromatic smell surrounding me, i wonder why i didn’t bake it earlier. Impatient to try the taste, i didn’t wait for it to cool down completely, one slice of it is already in my stomach while still warm. Haha!

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Condensed Milk Cake

( 8″ x 4″ loaf pan)



1 can                        condensed milk

4                                eggs

120 g                       cake flour

1/2 tsp                    baking powder

50 g                          butter, melted

1/2 tsp                    strawberry essence (optional)

1/8 tsp                    pink colouring (optional)



1.    In a large bowl, mix all ingredients until well combined.

2.    Pour into greased loaf pan and bake at preheated oven 180°C for 30- 35 minutes.

3.    Remove pan from oven and cool cake in pan until completely cooled.

4.     Unmould cake from pan, cut to serve.


P.S     Oh, almost forget to say, the cake is YUMMY DELICIOUS !!!



2 Comments leave one →
  1. Sun Beam permalink
    Thursday, January 14, 2010 3:33 pm

    Hi, I would like to try baking..
    Need to use electric whisk to beat the mix batter? If yes, to set how fast and to beat for how long?

    • cookeatandlive permalink*
      Friday, January 15, 2010 8:52 am

      Yes, it will be easier to use electric whisk. I didn’t timed the whisking, but when you see that the batter is well blended, it’s time to stop. As for the speed, start from low( to prevent spilling ), then increase to higher speed as you progress. Don’t worry, it’s easy enough. Happy baking!

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