Colombian Pound Cake Recipes

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream sugar, shortening, and salt.
• Add eggs one at a time, mixing well after each addition.
• Add extract and mix well.
• In a separate bowl, sift flour and baking powder.
• Add milk to creamed mixture.
• Add flour mixture to creamed mixture.
• Fold in coconut.
• Bake in a greased and floured bundt pan for 1 hour.
• About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
• Bring to a boil and boil one minute.
• Pour over cake immediately after removing cake from the oven.
• Let cake sit 30 minutes before removing from pan.

Steps:

• Soak the raisins in the sherry.
• Pre-heat the oven to 375 degrees.
• In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
• Add the coconut, stir well, and cook another three minutes, stirring occasionally.
• Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
• Grate the poundcake into a large bowl.
• Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
• Butter a ten inch springform pan.
• Beat the egg whites until they form stiff peaks.
• Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
• Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
• Cool on a rack before opening the springform pan.
• Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.