Mile High Eagle Brand Pound Cake from Cookery Crafters

Mile High Eagle Brand Pound Cake - made February 19, 2025 from Cookery Crafters 

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

1 cup unsalted butter, softened

5 large eggs, room temperature

1 can (14-ounce) sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon vanilla bean paste

1. Preheat oven to 325 degrees F. Grease and flour a 10-cup Bundt pan.
2. In a medium bowl, stir together the flour, baking powder and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.
4. Add eggs, one at a time, beating on low speed after each addition.
5. Add dry ingredients alternately with the sweetened condensed milk, beginning and ending with the dry ingredients. Scrape down sides and bottom of bowl to ensure even texture. Beat in the vanilla extract.
6. Pour batter into prepared pan and smooth top. Bake 75-85 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. Avoid opening the oven door for the first 45 minutes to prevent cake from collapsing.
7. Remove from oven and let cool on wire rack for 5 minutes. Loosen sides and middle with small spatula. Invert onto serving plate. Let cool before slicing and serving.

I was using up the last of my eggs before they went too far past their best by date and I had a meeting coming up for my book club so this seemed like a good recipe to try out.

Plus, I had a lone can of sweetened condensed milk in my pantry that I must've bought for a recipe I never ended up making. 

Not surprisingly, given the sweetened condensed milk, this was a rich cake with a dense chewy texture. I loved it. Love. I amped up the vanilla flavor by adding vanilla bean paste and you can't go wrong using fresh butter in any recipe. You don't want to underbake this too much or it'll be gummy. Mine didn't come out as fluffy as the picture in the original blog but I did bake it for almost 80 minutes and the toothpick had come out clean at the 75-minute mark so I didn't want it in any longer. 

As it was, the outside had already formed a nice crust and I didn't want to make it harder by baking it longer. The texture of the inside is how I like my pound cakes: dense and chewy but not gummy. Next time I have the luxury of using 5 eggs for 1 recipe, I'd make this cake again.