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!
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.
sylvia
Sunday 5th of January 2020
Can self rising flour be used?
Lola Osinkolu
Monday 6th of January 2020
Hi Sylvia, I've not tried it yet with self-rising flour but my best guess is that it's going to work. If you try it, please let me know.
Ochi
Friday 6th of December 2019
Lovely. This recipe is amazing. My family enjoyed the cake i made and it's all thanks to you.Aspiring to become a chef like you someday.
Susan Jancourtz
Friday 11th of October 2019
please tell us what size pans you use:
1. To make one big cake with 4 cups of flour 2. To make one smaller cake with 2 cups of flour.
For the smaller cake are you using 8x4" loaf pan, or 9x5" loaf pan? For the larger cake are you using a 12-cup Bundt pan, a 10" tube pan, or what?