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 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
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!
Becca
Tuesday 19th of January 2021
thank u for been so helpful especially during the just concluded festive season. Happy New year anuty Lola pls i need a professional advice my oven only generate heat at the top, do u think it will be suitable to bake with it?
Matilda
Wednesday 23rd of December 2020
Please what do you ran by a stick of butter
laila
Saturday 19th of December 2020
I tried it and it is really nice
Lola Osinkolu
Tuesday 22nd of December 2020
Yessss!! Thanks for the feedback!!!
Norma
Friday 19th of June 2020
Good morning, or evening. I have a quick question for you, the beautiful poundcake that you use what size of a springform pan do you use? I absolutely love your recipes. Thank you so much for explaining everything the way you do you make things so much easier. Have a wonderful day and God bless.
Caroline
Friday 31st of January 2020
Hello lola,
Thank you for your great recipe. I just tried it for the first time today it came out not as desired. Could it be for any of the following reasons: 1. I used 2sticks of butter and 2 sticks of margarine.
2. Also i think i must have left the gas oven preheated for too long cos it came out really brown on the inside and outside.
3. Maybe i over mixed the batter cos it came out kind of like the texture and feel of cupcake (a little bit spongy).
Please let me know how to make corrections. Thank you for your time.