Here’s a rich, buttery, and tall Mile-High Pound Cake made with Eagle Brand Sweetened Condensed Milk—a decadent twist on the Southern classic. This cake is ultra-moist, dense yet tender, and perfect for serving plain or with fresh fruit and whipped cream.
🍰 Mile High Pound Cake (with Eagle Brand Milk)
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup shortening (for structure and moisture)
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3 cups granulated sugar
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6 large eggs
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1 (14 oz) can Eagle Brand Sweetened Condensed Milk
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1 cup whole milk
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3 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1 tablespoon vanilla extract (or lemon/almond, if preferred)
Instructions:
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Preheat Oven:
Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly. -
Cream Butter, Shortening & Sugar:
In a large mixing bowl, beat butter, shortening, and sugar together until light and fluffy (about 4–5 minutes). -
Add Eggs:
Add eggs one at a time, beating well after each addition. -
Add Sweetened Condensed Milk:
Beat in the Eagle Brand milk until fully incorporated. -
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. -
Alternate Additions:
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with flour. Mix just until combined—don’t overbeat. -
Add Flavoring:
Stir in vanilla extract (or lemon/almond for a twist). -
Bake:
Pour batter into the prepared pan and smooth the top. Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer or toothpick inserted comes out clean. (Start checking at 1 hour 20 mins.) -
Cool:
Let the cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely.
🍓 Serving Suggestions:
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Dust with powdered sugar
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Top with macerated strawberries and whipped cream
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Serve warm with a scoop of vanilla ice cream
Would you like a glaze recipe, or tips on how to convert this into cupcakes or loaves?