Maria's Pisco Cake is a dense, moist, delicious cake made with Peruvian Pisco which delivers a wonderful fragrance as well as flavor. It needs no embellishments; just slice and enjoy with a cup of coffee or glass of milk.Serves 12 - 14
Butter and flour a Bundt or tube pan. I use the wrappers from the butter to grease the pan then add a little more if needed to fully coat the pan. Then add a little flour and tap to coat the entire inside of pan. Discard any loose flour. Alternatively, you can use a baking spray.
Beat butter for 1 minute and gradually add sugar. Beat 5 minutes on medium high speed until pale and creamy.
Meanwhile, combine the flour, baking powder, and salt in a separate bowl and set aside.
Combine the milk, pisco, and vanilla in a measuring cup and set aside.
After 5 minutes of beating the butter and sugar, add eggs one at a time, incorporating fully after each one.
Scrape down bowl.
Add in half of flour and beat until just combined.
Stream in all the milk and beat to incorporate. It may look curdled but it will come together after adding more flour.
Add remaining flour and mix just until combined.
Scrape down bowl and beat another 20 seconds.
Pour into prepared pan and even out.
Bake for 1 hour 10 minutes but check after 65 minutes.
Let cool in pan 15 minutes.
Turn out onto cooling rack and let cool completely. Serve and enjoy.
Are your eggs cold? No problem. Just place the eggs in a bowl of very warm water for about 5 minutes and your eggs will be ready to go.