Instructions
- Prepare the Oven & Pan
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch (25 cm) tube pan or Bundt pan, making sure to coat every curve to prevent sticking. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy and pale. Gradually add the sugar and continue beating for 4–5 minutes, until the mixture becomes light, fluffy, and slightly airy. This step helps create the “mile high” texture. - Add the Eggs
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated. - Pour in the Sweetened Condensed Milk
Slowly mix in the sweetened condensed milk. The batter will become silky and slightly glossy. - Add Dry Ingredients
In a separate bowl, whisk together the sifted flour and salt. Gradually add to the batter, mixing on low speed just until combined. Avoid overmixing to keep the crumb tender. - Add Flavorings
Stir in vanilla extract and almond extract if using. The aroma at this stage is wonderfully buttery and sweet. - Fill the Pan
Pour the batter evenly into the prepared pan and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles. - Bake
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. The top should be deep golden brown with a slightly crisp crust. - Cool Properly
Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely before slicing.
Recipe Details
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: About 1 hour 45 minutes
Servings: 12–14 slices
Difficulty Level: Medium
Variations & Substitutions
- Lemon Twist: Add 1 tablespoon (15 ml) fresh lemon juice and 1 tablespoon lemon zest for a bright citrus flavor.
- Chocolate Swirl: Swirl in ½ cup (60 g) cocoa powder mixed with 2 tablespoons milk into half the batter before baking.
- Coconut Version: Replace almond extract with ½ teaspoon coconut extract and sprinkle shredded coconut over the batter.
- Glazed Finish: Drizzle with a simple powdered sugar glaze (1 cup / 120 g powdered sugar + 2–3 tablespoons milk).
Serving Suggestions
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