Who doesn’t love a good ghost story? Travel to any city in the world and you’re likely to find haunted landmarks and the ghost tours to go with them. Whether or not you’re a believer, the history behind the ghostly sightings at the following three castles may give you chills. Château de Brissac, France. (Jonah Mucchiutti / Adobe Stock) The Green Lady of Château de Brissac Château de Brissac is a castle located in the commune of Brissac-Quincé, the department of Maine-et-Loire, France. The castle is recorded to have been built during the 11th century and has a long and interesting history. Like many castles around the world, the Château de Brissac is said to possess its own resident ghost. This is the ‘la Dame Verte’ or Green Lady, an unfaithful wife murdered by her husband during the 15th century. The Green Lady is said to be the ghost of a woman by the name of Charlotte de Brézé, who was the illegitimate daughter of King Charles VII and his mistress, Agnes Sorel. The dukes of the château and their families are said to have grown accustomed to her presence, though it is claimed that guests have been frightened by her. Read moreSection: NewsGeneralHistory & ArchaeologyMyths & LegendsEuropeAncient PlacesEuropeHistoryAncient TraditionsPreviewRead Later 

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Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Topped with whipped cream and fresh berries, it makes a delightful southern dessert. How To Serve With just the right amount of sweetness, Condensed Milk Pound Cake also makes an indulgent breakfast with a cup of coffee. It would be perfect for cubing and forming into a trifle for the 4th of July with lots of strawberries and blueberries and whipped cream. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Ingredients Only your basic pound cake ingredients are needed for this cake plus a can of sweetened condensed milk. For flavoring there’s vanilla extract and just a little almond extract. Unfortunately the recipe does not use the entire can of sweetened condensed milk, and yes, it is a little bit aggravating to have some left in the can. But just think of all the ways you can use those leftovers. My favorite way is to grab a spoon and go to town. Sweetened condensed milk does taste like the nectar of the Gods so why not just eat it plain? Or you can add it to your coffee, smoothie, or oatmeal. Drizzle it on pancakes or waffles. Or cut some fresh peaches in half, drizzle them with sweetened condensed milk and roast them until the sugar starts to caramelize. Measure The Flour Correctly To get the proper texture it is so important to measure the flour correctly. Too much flour will result in a dry cake. To measure correctly, first fluff the flour up with a spoon in the bag or container. Next gently scoop it with a spoon into a dry measuring cup. Overfill slightly and then run the back of a knife across the top to get rid of the excess. Storage Store in an airtight container at room temperature for 5 days or freeze for up to 2 months. Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook. More Pound Cake Recipes Classic Southern Pound Cake Amaretto Pound Cake Five Flavor Pound Cake Coconut Cream Cheese Pound Cake Almond Poppy Seed Pound Cake Georgia Peach Pound Cake Print Condensed Milk Pound Cake Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk. Course DessertCuisine Southern Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 8 servings Calories 454kcal Author Christin Mahrlig Equipment9×5-inch panBaking spray with flourElectric Stand Mixer Ingredients1 1/3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1 cup (2 sticks) butter softened1/2 cup sugar3 large eggs3/4 cup sweetened condensed milk1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract InstructionsPreheat oven to 325 degrees. Spray a 9×5-inch pan with baking spray.In a medium bowl whisk together flour, baking powder, and salt.Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.Add eggs one at a time, mixing well after each addition..Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.Cool 10 minutes and then remove from pan to cool completely. Video NotesCan be stored at room temperature. NutritionCalories: 454kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 436mg | Potassium: 160mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg Recipe slightly adapted from A Family Feast Disclosure: This post contains affiliate links. Originally posted June 7, 2016. The post Condensed Milk Pound Cake appeared first on Spicy Southern Kitchen.

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