Well we've had quite a bit more snow here and this is definitely not any fun. I guess the Farmer's Almanac was right - we are having a hard winter. But really...enough is enough. Now I know why when people get older they move to warmer climates. I'm at the point where I don't even care about the change of seasons anymore...just give me warm weather every day!!!! At least the schools here are closed tomorrow due to teacher's conferences so they don't have to use up another snow day. Would you believe they are already forecasting that we may have more snow next weekend????? I don't even want to think about that. I'll tell you this though - I will be better prepared for whatever it is I decide to bake....I had no eggs or sugar this weekend! That's right. How in the world do you run out of sugar? That to me is like running out of salt.....doesn't happen often. Of course I had already started 2 recipes and wasted a ton of ingredients before I realized I was out of both. Not pretty....since I was already pissed about the snow!!!!
Anyhow this cake was made last week before the snow hit and it was out of this world good!!! I love pound cakes so it doesn't take much for me to swoon over a good one but this one was really, really good. I found this over at Engineer Baker. I'd never heard of a pound cake using sweetened condensed milk before so this really intrigued me. It was one of those recipes that just screamed out "make me now!" I, of course, promptly obeyed....hope you give it a try! (Please note that this cake is made in a food processor - never made a pound cake in one before but it came out perfect!).
1 cup unsalted butter, at room temperature, plus more for greasing the pan
1 1/3 cups all purpose flour
3/4 tsp baking powder
1/2 cup sugar
1 tsp vanilla extract
1 tsp salt
3/4 cup sweetened condensed milk
3 large eggs
Preheat oven to 325 degrees F. Generously butter 8 1/2 x 4 1/2 loaf pan and set aside.
Sift together flour and baking powder and set aside.
Put the sugar in a food processor and add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occassionally. 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 and finish mixing by hand to fully incorporate the eggs.
Transfer the batter to the prepared loaf pan. Bake until the top is dark, golden brown and a tester inserted in center comes out clean, about 1 hour. (Mine took 1 hour, 10 minutes.) Cool completely in the loaf pan on a rack, then unmold.