Edam Cheese Poundcake
Panqué de Queso Bola
Recipe Yield
10 servings
Cooking time
1 hour
Rate this recipe
Ingredients
To make the cake:
- 3 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 8 ounces finely grated Edam cheese about 2 cups, divided
- 1 cup sweetened condensed milk
- 1/3 cup water
- 2 sticks unsalted butter plus more to grease the pan
- 1 cup sugar
- 4 large eggs
To make the glaze:
- 2 tablespoons unsalted butter softened to room temperature
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
To Prepare
- Adjust the rack to the bottom third of your oven and preheat to 325°F. Grease the bottom of a tube or bundt cake pan (that holds 10 cups of liquid) with a very generous amount of butter, dust with flour and shake off excess.
- In a medium bowl, combine the flour with the baking powder. Set aside.
- In the jar of a blender, combine 1 1/2 cups of grated Edam cheese, 1 cup sweetened condensed milk, and the water. Puree until completely smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft at medium speed. Incorporate the sugar and continue beating until creamed and very soft. Reduce speed and incorporate the eggs, one at a time.
- In 3 to 4 batches, alternate incorporating the flour mixture and the condensed milk mixture until thoroughly combined. Turn the batter into the prepared pan. Rotate it so the batter will settle.
- Bake for 55 minutes to 1 hour, or until the top has browned and a toothpick comes out moist but not wet. Remove from the oven. Let cool completely.
- Meanwhile, make the glaze. Place the softened butter in a medium bowl. Add the 1/3 cup sweetened condensed milk, teaspoon vanilla, and confectioners’ sugar and combine with a plastic spatula until fully incorporated.
- Run the tip of a dinner knife around the mold to loosen the poundcake. Turn onto a cake platter. Pour the glaze on top and immediately sprinkle with the remaining 1/2 cup finely grated cheese.
Comments
8comments inEdam Cheese Poundcake
Susie Kaylor
Feb 21
I must admit I was skeptical about the flavor of this cake. I could not conjure a flavor profile by reading the recipe or by watching Pati make it on PBS. Even entertained the idea of adding grated orange rind to it. Glad I didn’t. It is light, moist, has a subtle and tantalizing and very gentle flavor. It would be good with coffee in the morning. I had it with tea in the afternoon. And then again with cold tea after dinner. It is delicious—now on my ‘make it’ list. Thank you Pati for your creative recipes!!
Pati Jinich
Feb 29
So happy you decided to give this pound cake a chance Susie, isn’t it really yummy?
Tee-tee
Jan 07
Disculpe mi ignorancia, cuál es ese queso? Y vea qué me gusta cocinar y me defiendo muy bien, pero ese queso no lo conozco.
Gracias
Pati Jinich
Jan 14
Hola TeeTee en Mexico lo conocemos como queso de Bola, tambien hay Wisconsin Edam y si no lo encuentras, siempre puedes sustituirlo con Gouda 🙂
Ana Black
Jan 06
Patti where can Edam cheese be found or what other cheese can I substitute if I can’t find it in the USA
Pati Jinich
Jan 14
Hola Ana, I know they have some Wisconsin Edam in the US, but if you cannot find it, you can go ahead and substitute with Gouda 🙂
Connie yandell
Dec 29
I love the way you cook want to make everything thank you and love your show on OETA love you
Pati Jinich
Jan 14
Thanks so very much Connie!