Here is my recipe for the Nigerian Cake (Pound Cake)\r
Ingredients\r
4 Cups of all purpose flour\r
10 Eggs\r
4 sticks of Butter (2 cups of Butter)\r
1 Tbs of Vanilla extr\r
2 cups of Sugar\r
1 Tbs Baking powder\r
1/2 Teaspoon Nutmeg\r
1/2 cup of Milk (or dissolve 4 Tbs of powdered Milk in 1/2 cup of Water)\r
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Notes:\r
I know many of you will wonder (especially my 9ja folks ) why I creamed my butter and Sugar for just 5 minutes. You seriously dont need to over cream the mixture otherwise the resulting batter will be too dense and you might be seeing some gluey steaks inside the cake and we know that happens to most of us.\r
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If you are using the hand held mixer then your creaming time will be around 5 to 10 minutes on a medium speed.\r
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Here are some other important things to note:\r
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Be careful of over beating the bater after the dry ingredients have been added especially when using the kitchenaid mixer. If you dont trust your mixer then its better to gently fold the Flour into the cream with a spatula.\r
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Try not to open the oven until the cake is about done (about 80% done) because this drops the temperature of the Oven and it will affect the rising of your Cake\r
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Make sure you pop the bater in the oven immediately you pour it in the Pan or else the air created in the batter will escape and the cake might not rise well in the Oven\r
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If you decide to make half of this recipe or split into 2 baking pans then your baking time will be about 45 minutes to 1 Hour\r
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Cake Pan size 8.5 x 3.6 (21.6cm x 9.3cm)\r
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I use the standard US measuring Cup for all my measurements but you can check this link for corresponding conversions \r
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