The African Cake belongs to the family of the Pound Cake but with a little twist. In west africa, most of us do have our family recipe for this Cake, and it varies from family to family. However, no matter the recipe used by each of this family, you will know that you are eating the our Cake when you bite into it.
The African Cake
If this is your first time making this Cake, and you plan to make this recipe as a whole without dividing it, it is advisable to divide your batter into two small baking Pans, rather than a large baking pan like I used. You will likely get a very good result with a smaller Pan because the Cake will bake faster, hence, you will achieve a soft and tender crumb effortlessly. You can definitely make this size by the time you master it.
Notes:
Try not to over mix the Cake batter, this will result in a dense and chewy Cake.
Don’t worry about the crack on top of this cake, it is common with pound cakes.
You can store for up to 3 days at room temperature or keep in the freezer for up to 2 months.
If you choose to half this recipe (recommended for first timers), note that the Cake will bake for a lesser time (about 40 minutes to 1 hour)
I use the standard American measuring cup for my measurement
African Pound Cake
Ingredients
- 4 Cups of all purpose flour
- 10 Eggs
- 4 sticks of Butter 2 cups of Butter
- 1 Tbs of Vanilla extract
- 2 cups of Sugar
- 1 Tbs Baking powder
- 1/2 Teaspoon Nutmeg
- 1/2 cup of Milk or dissolve 4 Tbs of powdered Milk in 1/2 cup of Water
Instructions
- Grease your baking Pan with some Butter and dust it with some flour then set it aside
- Mix the Flour, Baking powder and nutmeg in a Bowl and set aside as well
- Add 4 sticks of Butter (At room temperature) together with the Sugar in the mixing bowl and cream it together until it's smooth fluffy and creamy
- Add the Eggs one at a time mixing the Egg into the cream after each addition
- Mix in the Vanilla as well
- Start alternating the addition of flour and milk until it's well combined
- pour the batter inside the baking pan and bake for 1 hr 20 mins to 1hr 40 mins, till it's golden and caramelized on the edges or when a toothpick inserted in the center of the cake comes out clean. ENJOY!
Wow, thanks a million I just bake my first cake ever and it came out fantastic. Thank you
You are welcome Lizzy, I’m glad the recipe turned out well for you!
Hello,
Thank you for the recipe. Please what kind of oven did you use? Gas or electric? It didn’t look the same with my gas oven. It was kind of white not brown.
Thanks alot for the recipes, I use the doughnuts and the puff-puff recipes and it all came out fine( Thank u ma👍). Please can I use the pound cake recipe or the vanilla cupcakes recipe to bake a birthday cake to be decorates with buttercream icing. Thanks ma
Thanks for the feedback Sope … Yes, you can use the buttercream icing recipe for any type of cake you choose to make.
Thanks alot for the recipes, I use
Thanks so much for your recipes, I use the doughnuts and puff-puff recipe and it was nice.( Thank u👍) Pls can I use this pound cake recipe for a birthday cake or the vanilla cupcakes recipe to be decorated with buttercream icing. Thanks alot ma
Thank you so much for sharing this amazing recipe! What size pan do you use for the whole recipe? Do you use a different pan when you halve the recipe? If so, what size is that? I want to make sure my cake comes out perfectly 🙂
Thanks ma’am for the recipe. But can I use margarine instead of butter?
No Emmanuella, it’s best to use butter
I like your explanation, quite exciting. please l did to know how toto ice my cake with buttercream and the measurements. Thank yout.
Hi Blessing, I have an ice cream recipe on the site. You can check it out and I will be happy to help if you have any other questions.
Pls ma what type of cup should I use to measure the flour is ot milk tin ? Tanx
I use the standard American measuring Cup.
Thanks
Hello! Please I was wondering what temperature the cake is baked at?😊
Thank you!
Hi Dami, it’s 350 deg.F (108 deg. C)
salted or unsalted butter?
You can use either. However, when you use unsalted butter, you will need to add about 1/2 of a teaspoon of salt to your dry ingredients.
Thumbs up!!!
Halved the ingredients and it turned out yummy and lovely!
Thanks!
Thanks for the feedback dear, I’m glad it turned out well and by the way, i need to say, You are an amazing cook! 🙂
Thanks for the feedback dear, I’m glad it turned out well and by the way, i need to say, You are an amazing cook! 🙂
Thumbs up!!!
Halved the ingredients and it turned out yummy and lovely!
Thanks!
Can I make the sugar to be syrup first before mixing it or I should mix it solid?
No use the sugar as is. No need to melt it.
No use the sugar as is. No need to melt it.
Can I make the sugar to be syrup first before mixing it or I should mix it solid?
Can I use granulated brown sugar?
I have not used brown sugar in my cakes before but I guess it should work.
I have not used brown sugar in my cakes before but I guess it should work.
Can I use granulated brown sugar?
No sugar addition in the above stated instructions
Thanks Rita for bringing my attention to that. I’ve made the necessary correction.
Thanks Rita for bringing my attention to that. I’ve made the necessary correction.
No sugar addition in the above stated instructions
Looks good. Is the cup as stated above (for measuring) the same thing as the normal Nigerian milk cup?
No Jemima, I use the standard American measuring Cup. Please search for the measurement conversion table on the site.
No Jemima, I use the standard American measuring Cup and you can search for the measurement conversion table on the site
Looks good. Is the cup as stated above (for measuring) the same thing as the normal Nigerian milk cup?