Condensed Milk Pound Cake

Recipe adapted from:

Makes an 8.5 x 4.5″ loaf

1 cup unsalted butter, room temperature, plus more to grease the pan
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/3 cup sugar
1 vanilla bean, chopped, or 2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon cognac (I used Brandy as the guy at the liquor store explained they tasted the same and the Brandy was cheaper and that I would be wasting my money if I was just using the cognac to bake with, so I just went with the Brandy)
3 large eggs

Preheat the oven to 325 degrees F. Butter an 8.5 x 4.5″ loaf pan and set aside.

Sift together the flour


and baking powder and set aside.

In the bowl of a food processor, pulse the sugar and chopped vanilla bean until the bean is finely ground. Sift to remove the large bits of vanilla, then return the sugar to the processor. (If you’re opting for extract, simply put the sugar in the processor.)

Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bottom occasionally. Add the condensed milk


and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs



and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.

Scrape the batter into the prepared loaf pan.


Bake until deep golden brown and a tester inserted in the center comes out clean, about 60 minutes. Cool completely in the loaf pan on a rack, then turn out onto a plate. Serve in thick slices.



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