Here’s a structured write-up for your Mile High Pound Cake using Eagle Brand Sweetened Condensed Milk, based on your format:
Introduction
There’s something undeniably satisfying about a rich, buttery pound cake. Whether served plain, topped with fresh fruit, or paired with a scoop of ice cream, it’s a dessert that never fails to impress.
The Mile High Pound Cake is a showstopper of a classic, boasting a dense yet tender crumb and a stunning rise that earns its name.
What sets this version apart is the use of Eagle Brand Sweetened Condensed Milk, which adds unmatched creaminess and subtle sweetness to every bite.
This twist on the traditional recipe delivers a velvety texture and deep flavor that make it a standout at any gathering—from holidays to everyday indulgences.
Ingredients
2 cups (4 sticks) unsalted butter, room temperature
3 cups granulated white sugar
1 can (14 ounces) sweetened condensed milk
8 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
4 1/2 cups cake flour or all-purpose flour
1 teaspoon baking powder
Instructions
Begin by preheating your oven to 300°F, allowing the temperature to stabilize while you prepare the batter.
Choose a well-greased and floured tube or bundt pan to ensure the cake releases cleanly and holds its tall shape.
In a large mixing bowl, cream the room-temperature butter until it’s light and fluffy. This process incorporates air into the batter.
giving the cake a beautiful lift and soft structure. Use a stand mixer or hand mixer for best results.
Gradually add the granulated sugar to the creamed butter, beating continuously. The mixture should become light in color and creamy in texture, a key step to achieving the signature “mile high” rise.
Pour in the sweetened condensed milk and mix until fully incorporated. This ingredient brings moisture and richness.
that enhances the cake’s flavor and keeps it from drying out, even after baking for a long duration.
Add the eggs one at a time, beating well after each addition. This helps maintain an even batter consistency and further contributes to the cake’s rise and stability. Scrape down the bowl as needed to keep the mixture smooth.
Stir in the vanilla extract and salt, blending until combined. At this point, your wet ingredients are ready to be married with the dry.
Whisk the flour and baking powder in a separate bowl before gradually adding them to the batter.
Mix just until the flour is incorporated, being careful not to overwork the batter. Overmixing can lead to a dense or tough texture. Pour the batter into the prepared pan and gently tap it on the counter to release any trapped air bubbles.
How to Make
Start by setting your butter and eggs out ahead of time to reach room temperature. This small step makes a big difference, ensuring a smoother batter and more even baking throughout the cake.
Creaming the butter and sugar properly is essential. Take your time here—don’t rush. A well-aerated base is key to achieving that mile-high volume and the signature pound cake crumb we all love.
When adding the sweetened condensed milk, make sure it’s at room temperature for easier mixing. This step brings a luscious, velvety consistency and subtle caramelized sweetness to the batter.
Incorporate the eggs slowly. Adding them all at once can overwhelm the batter and cause it to curdle. Beating them in one by one maintains a smooth mixture and supports better structure during baking.
Sift your flour and baking powder together to avoid clumps and ensure an even distribution of leavening. This helps the cake rise evenly and prevents any overly dense patches.
After combining all ingredients, transfer the batter into a greased tube or bundt pan.
A heavy-duty pan works best, as it promotes even baking and allows the cake to cook through without overbrowning the edges.
Place the pan in the center of the preheated oven and bake for about 1 hour and 30 minutes.
or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack.
Variations
For a citrusy twist, add the zest of one lemon or orange to the batter along with the vanilla extract. This brings a bright, fresh flavor that pairs beautifully with the dense texture of the pound cake.
Swirl in a ribbon of cinnamon sugar or chocolate just before baking for a marbled effect and an added layer of flavor.
Simply spoon half the batter in, add the swirl, then cover with the remaining batter.
Add chopped pecans or walnuts to the batter for a bit of crunch. Toast them lightly beforehand to intensify their flavor and prevent sogginess in the cake.
Incorporate a half cup of sour cream or Greek yogurt for even more moisture and a slightly tangy finish. This variation works particularly well if you prefer a less sweet pound cake.
For a mocha version, dissolve a tablespoon of instant espresso in the sweetened condensed milk before adding it to the batter. This adds a subtle coffee richness that pairs well with the buttery base.
Swap the vanilla extract for almond or coconut extract for a unique flavor twist. Just be cautious with quantity—these extracts are potent and can quickly overpower the cake if overused.
Top the finished cake with a simple glaze made from powdered sugar and milk or citrus juice. This adds a touch of sweetness and makes the presentation even more appealing.
Tips
Use cake flour for a finer, more tender crumb, though all-purpose flour will still produce delicious results. If you only have all-purpose on hand, try substituting two tablespoons per cup with cornstarch.
Avoid opening the oven during baking. Sudden temperature changes can cause the cake to sink or bake unevenly, especially during the crucial first hour.
Grease and flour your pan thoroughly, making sure to get every nook and cranny if using a decorative bundt pan. This prevents sticking and preserves the shape of the finished cake.
Let the cake cool completely before slicing to avoid crumbling. The texture will set more firmly as it rests, making for cleaner cuts and better flavor development.
Store leftover cake in an airtight container at room temperature for up to four days. You can also freeze slices individually for longer storage—just wrap them tightly in plastic wrap and foil.
To refresh a leftover slice, microwave it for 10–15 seconds. This brings back a soft, warm texture, especially when served with a dollop of whipped cream or a scoop of vanilla ice cream.
Always use real butter, not margarine or substitutes. The rich flavor and proper fat content of real butter are essential to the cake’s success and structure.
Conclusion
The Mile High Pound Cake made with Eagle Brand Sweetened Condensed Milk is a luxurious twist on the traditional favorite.
Its towering height, rich texture, and indulgent flavor make it a go-to dessert for special occasions and everyday treats alike.
By combining classic techniques with a few key ingredients, this recipe proves that sometimes the simplest adjustments can yield extraordinary results.
Whether served plain or dressed up with your favorite toppings, it’s a slice of homemade perfection.
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