African Pound Cake

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

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.

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Course: Appetizer

Cuisine: African

Keyword: banana cake, homemade

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 10 People

Calories: 413kcal

Author: Lola Osinkolu

Ingredients

• 4 Cups all purpose flour
• 10 Eggs
• 4 sticks of Butter 2 cups of Butter
• 1 Tbs Vanilla extract
• 2 cups Sugar
• 1 Tbs Baking powder
• 1/2 Teaspoon Nutmeg
• 1/2 cup Milk or dissolve 4 Tbs of powdered Milk in 1/2 cup of Water

US Customary - Metric

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!

Video

https://www.youtube.com/watch?v=UQ-mC4mVKak

Nutrition

Calories: 413kcal | Carbohydrates: 80g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 165mg | Sodium: 70mg | Potassium: 252mg | Fiber: 1g | Sugar: 41g | Vitamin A: 257IU | Calcium: 98mg | Iron: 3mg

Check out my other Cake recipes:

Red velvet Cake

Queens Cake

Yogurt Lemon Cake