Condensed milk is a funny thing. I have always been strangely enamored by it, always watching the way that it oozes out of the can like a sugary waterfall then suddenly becomes a slow, endless stream until all patience is lost and I just give up and use a spatula to get the last few sweet drops out. Some people I know would eat it by the spoonful, some wouldn’t touch it with a 10-foot pole, but I guarantee that both sides would agree that condensed milk makes a darn good cake, and this Condensed Milk Bundt Cake fits the bill perfectly.
This Condensed Milk Bundt Cake is unlike any other cake I’ve ever had. It is very dense and spongy and best served with lashings of whipped cream and fruit puree to offset the density. It is almost like a pound cake but slightly less sweet, as the only sugar in this cake is from the sweetened condensed milk. It slices beautifully and would be perfect to take to a friend’s house for tea. Who wouldn’t appreciate this pretty little cake appearing at their door?
