Eggless Condensed Milk Cake (T&T-My Diverse Kitchen)

I have three reasons to love this cake. One, all the ingredients were easily available in the local market. Second, there are no complicated steps and lastly, the cake was fluffy and soft and tasted divine like those goodies in bakeries. Thanks Aparna!
Here is the original recipe.
Ingredients:
All purpose flour - 2 1/2 cups
Condensed milk - 1 can (400gm)
Orange juice - 1 cup
Baking powder - 2 tsp.
Baking soda - 1 tsp.
Vanilla extract - 2 tsp.
Melted butter - 3/4 cup


Method:
Sift flour, baking powder, baking soda in a large bowl. In another bowl, mix all the wet ingredients. Make a well  in the centre of flour and pour the blended wet ingredients and mix. Grease and flour the 9" cake pan or bundt pan (I used bundt cake pan). Pour the batter into the pan.
Bake in a preheated oven  at 190°C for 30 to 40 minutes or until the tester comes out clean. Remove from oven and cool the cake in the pan for 15 minutes. Remove the cake from the pan and cool on a rack. Enjoy the sliced cakes.
Note: If you are using unsalted butter, add 1/4 tsp of salt to the melted butter.
Sent off to Zlamushka's "T&T-My Diverse Kitchen" hosted by Srivalli and run by Lakshmi.

Posted in: Baked