Edam Cheese Poundcake

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.