Classic Pound Cake
The classic eggless milkmaid pound cake — butter, milkmaid, maida, with a generous fold of mixed nuts. Sturdy, sliceable, keeps for days and somehow tastes even better on day two.
Per serving
Ingredients
- 3/4 cup (1/2 + 1/4)Butter, soft
- 60 mlWater or drinking soda
- 1 1/2 cupsMaida
- 50 gMixed nuts (cashew, almond, walnut), chopped
- 1/2 tspVanilla essence
- 300 gCondensed milk (milkmaid)
- 3/4 tspBaking soda
- 3/4 tspBaking powder
Method
- 1
Whisk the soft butter and condensed milk together until pale and fluffy — at least 3 minutes on medium speed.
- 2
Add the water (or drinking soda) and vanilla and whisk briefly to incorporate.
- 3
Sieve together maida, baking powder and baking soda. Fold into the wet mix in 3 additions just until no streaks remain.
- 4
Fold half of the chopped nuts into the batter.
- 5
Pour into a greased and lined loaf tin. Scatter the remaining nuts on top.
- 6
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then on a rack fully before slicing.