Condensed Milk Pound Cake

Condensed milk is an extremely sticky and sweet item that it is one of my favorite accompaniment with certain foods. Usually, a little bit of the stuff with toast or even replacing sugar with it in tea or coffee will hit the spot.

When I came across the recipe for Condensed Milk Pound Cake from Pichet Ong's The Sweet Spot, it was a definite must-try.

1 1/3 cups (7 ounces/200 g) all-purpose flour
3/4 tsp. baking powder
1/2 cup (3 3/4 ounces/ 106 g) sugar
1 cup (8 ounces/226 g) unsalted butter, at room temperature, plus more for greasing the pan
1/2 tsp. salt
3/4 cup (8 1/2 ounces/ 239 g) sweetened condensed milk
3 large eggs
2 tsp. vanilla extract

    1. Preheat the oven 325 F. Generously butter an 8 1/2x 4 1/2 loaf pan and set aside.
    2. Sift together the flour and baking powder and set aside.
    3. Put the sugar, butter and salt in the food processor and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally.
    4. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once.
    5. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times.
    6. 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.
    7. Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour. Cool completely in the loaf an on a rack, then unmold.

I wanted to make sure that Pichet Ong's directions were followed to the T so this was the first picture captured!

Fresh out of the oven!

The texture of the pound cake was full, fluffy and crumbly. Best of all, it wasn't overly sweet and was just perfect. However, the one critique that is holding me back from claiming it as a keeper was this weird oily aftertaste. 

Maybe the drawback can be attributed to the brand of condensed milk used, which was just okay: It wasn't stellar but not the worse one out there. The number one brand is the Longevity Brand condensed milk. Next time, the Longevity Brand condensed milk will be used, for this recipe is definitely worth repeating.