Nigerian Pound Cake
This Nigerian Style Pound cake recipe is soft and moist.
Ingredients
- 500 g butter /margarine
- 400 g- 450g granulated sugar*
- 480 g of all purpose flour
- 10 Large eggs
- 2 teaspoon pure vanilla extract
- 2-½ teaspoon baking powder
- ½ teaspoon ground nutmeg optional
Instructions
Step 1:
- Preheat the oven to 350ºF/180ºC
- Measure out all your ingredients.
- Sieve the flour, baking powder and nutmeg into a bowl and set aside.
- Crack the eggs and beat them, then add your pure vanilla extract to the beaten eggs
- Prepare your pans with baking spray or by greasing with butter/ shortening and flouring them or you use home made goop
Step 2:
- In a Stand mixer with the paddle attachment, mix the butter and sugar for about 5 mins till it becomes fluffy and lighter in color. See picture below for how the appearance progresses to fluffy
- Add your beaten eggs and the flour in three parts alternating the eggs and flour starting with the eggs and ending with the flour. (Which means you add a third of the eggs, mix then you add a third of the flour mix again until the flour is just incorporated.** Continue in this pattern till you have mixed in all the beaten eggs and flour)
- When you have mixed in all the eggs and flour then mix up the batter for another minute and it is ready. (The batter should drop from your spoon when lifted up but not runny.)
Step 3:
- Pour into prepared pans and bake in the middle rack of your oven at 350*F for about 45 - 50 minutes or until you insert a toothpick and it comes out clean.
- When this yummy creation is ready, bring it out of the oven, allow to cool in the pan for about 5 mins then place on a cooling rack to cool completely.
- Enjoy plain with warm milk, hot chocolate, ice cream and berries or caramel topping. Your options are endless
Notes
Equipment needed:
- Food scale
- Stand mixer or hand mixer. ( you can still bake without these but it's more stressful)
- 3 loaf pans or 1 round 8" pan + 1 loaf pan
- An oven
- It is best to Preheat your oven at the right time which is as stated above just before you start measuring out your ingredients.
- When you put the cake in the oven DO NOT open the oven before 30mins. In fact it is best not to open the oven at all until close to the end of its baking time say 40mins.
- Start checking for doneness at least 10mins before the stated time. First thing you should do before pricking it with a tooth pick is to touch the top with your fingers and press it lightly if it bounces back then it is done. You can now double check by inserting the tooth pick or skewer.
- when mixing in the flour, mix until just incorporated means * * until the flour mixes in not necessarily completely don't over mix because it will develop the gluten in the flour which results in a tough dense chewy texture which is not what we a looking for in a yummy fluffy cake is it?? gluten is good for breads and maybe cookies but not cakes.
Nutrition
Calories: 259kcal
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