Colombian Pound Cake Recipes

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HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

PONQUé (COLOMBIAN POUND CAKE)



Ponqué (Colombian Pound Cake) image

To start, my thoughts and prayers to everyone affected by Hurricane Sandy. I hope you and your families are safe. I am thinking of you! Now for the recipe Ponqué is the Colombian version of pound cake, which is basically a cake made with equal parts of each ingredient, flour, butter, and sugar. Our Colombian version

Provided by Erica Dinho

Number Of Ingredients 10

3 sticks of butter (at room temperature)
3 cups of sugar
3 cups all purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
Pinch of salt
4 large eggs (at room temperature)
1/2 cup of whole milk (at room temperature)
1/2 cup of heavy cream
1 teaspoon vanilla extract

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



Colombian Pound Cake image

A very rich pound cake that is traditional in Colombia and is used to make the even richer Torta de Coco (Coconut Cake), the recipe for which is posted separately. You will note that this cake contains no baking powder or soda--just a bit of brandy and lots of eggs.

Provided by Chef Kate

Categories     Dessert

Time 1h20m

Yield 1 10

Number Of Ingredients 7

2 cups unsalted butter, softened (plus more for the pan)
1 1/2 cups sugar
9 eggs, separated
2 tablespoons brandy
1 teaspoon vanilla
4 1/2 cups cake flour, sifted
1/2 teaspoon salt

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.

Nutrition Facts : Calories 7403.5, Fat 418.3, SaturatedFat 247.9, Cholesterol 2879.6, Sodium 1855.7, Carbohydrate 785.3, Fiber 10.5, Sugar 305.9, Protein 111

COLOMBIAN POUND CAKE



Colombian pound cake image

this recipe was giving to mom in Bogota Colombia in 1973

Provided by Connie Murillo

Categories     Cakes

Time 2h

Number Of Ingredients 6

1 lb butter, room temperature
4 c sugar
4 c all purpose flour
6 eggs
1 Tbsp baking powder
1/2 c wine any kind

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.

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