Name: Mile High Eagle Brand Milk Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter (softened); 5 large eggs (room temperature); 1 can (14 oz) Eagle Brand Sweetened Condensed Milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract (optional); 1 teaspoon baking powder; ½ teaspoon salt

Introduction

The Mile High Eagle Brand Milk Pound Cake is a classic dessert that combines the rich flavor of sweetened condensed milk with the buttery goodness of a traditional pound cake. With its moist texture and mile-high rise, this cake is perfect for any celebration or as a decadent treat to enjoy with your loved ones. Whether you’re a novice baker or a seasoned pro, this recipe will guide you step-by-step to create a show-stopping dessert.

Ingredients

3 cups all-purpose flour
2 cups granulated sugar

1 cup unsalted butter (softened)
5 large eggs (room temperature)
1 can (14 oz) Eagle Brand Sweetened Condensed Milk

1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 teaspoon baking powder

½ teaspoon salt

Preparation

Step 1:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake doesn’t stick.

Step 2:
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy. This step is crucial for a light texture.

Step 3:
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sweetened condensed milk. Begin and end with the dry ingredients.

Step 5:
Stir in the vanilla extract and almond extract (if using). Mix until just combined, avoiding overmixing, which can make the cake dense.

Step 6:
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.

Step 7:
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 45 minutes to prevent the cake from collapsing.

Step 8:
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Variations

Citrus Twist: Add the zest of one lemon or orange to the batter for a refreshing citrus flavor.
Chocolate Lover’s Edition: Swirl in ½ cup melted chocolate or cocoa powder for a marble effect.
Nutty Delight: Fold in ½ cup of chopped pecans or walnuts for a crunchy texture.

Glazed Top: Drizzle with a simple powdered sugar glaze or a caramel sauce after cooling.

Cooking Note

Ensure all ingredients are at room temperature for smoother blending.
Do not overmix the batter as this may result in a dense cake.

If you don’t have almond extract, you can substitute it with an additional teaspoon of vanilla.

Serving Suggestions

Serve with a dollop of whipped cream and fresh berries for a light dessert.
Pair a slice with a scoop of vanilla ice cream for a decadent treat.

Enjoy with a hot cup of coffee or tea as an afternoon pick-me-up.

Tips

Use a high-quality bundt pan for an even bake and easier release.
Test the cake’s doneness by inserting a skewer into the thickest part of the cake.

If the top browns too quickly, cover it loosely with foil during the last 20 minutes of baking.

Prep Time:

20 minutes

Cooking Time:

1 hour 15 minutes

Total Time:

1 hour 35 minutes

Nutritional Information (Per Serving)

Calories: 350
Protein: 5g

Sodium: 150mg

FAQs

Q: Can I use margarine instead of butter?
A: While butter provides the best flavor and texture, you can substitute margarine in a pinch.

Q: Can I make this cake gluten-free?
A: Yes, you can use a 1:1 gluten-free baking flour, but the texture might differ slightly.

Q: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Q: Can I freeze the cake?
A: Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

The Mile High Eagle Brand Milk Pound Cake is a timeless recipe that delivers a rich, buttery cake with a beautifully moist crumb. With its impressive rise and versatility, this cake is perfect for special occasions, family gatherings, or simply enjoying a slice with your favorite beverage. Follow the tips and variations to make it uniquely yours. Happy baking!