Cold Oven 1800s Pound Cake Food
COLD OVEN POUNDCAKE
Provided by Trisha Yearwood
Time 2h
Yield 10 servings
Number Of Ingredients 6
Steps:
- Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
- Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
- Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
COLD-OVEN POUND CAKE
A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust. Can this unlikely recipe really work? I can attest that it does! Yes, indeed, the cake rose beautifully, but tasted even better. This cake recipe is one I'll keep in my back pocket for potlucks or to showcase fresh fruit. We love it and so will you!
Provided by Debby - www.AFeastfortheEyes.net
Categories Dessert
Time 1h50m
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
- With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
- Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
- Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Nutrition Facts : Calories 496 kcal, Carbohydrate 66 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 158 mg, Sodium 247 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
COLD OVEN POUND CAKE
Make and share this Cold Oven Pound Cake recipe from Food.com.
Provided by TansGram
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Do not preheat oven!
- Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
- Beat after each ingredient and egg is added.
- Add flour, baking powder and salt to mixture.
- Add flavoring.
- Bake 1 hour and 10 minutes at 350°.
COLD OVEN POUND CAKE
An old-fashioned pound cake that goes into a cold oven before baking.
Provided by Etta Coates
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Do not preheat oven. Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
- Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g
ORIGINAL POUND CAKE FROM 1700'S ENGLAND
My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.
Provided by ameatlanta
Categories Dessert
Time 1h55m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees.
- In mixing bowl cream butter and sugar.
- Add 1 egg at a time, beating after each.
- Gradually add sifted flour, 1/2 cup at a time, til all blended.
- Add lemon juice and lemon rind, blend inches.
- Pour into a buttered and floured tube pan.
- Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9
COLD OVEN POUND CAKE
An old-fashioned pound cake that goes into a cold oven before baking.
Provided by Allrecipes Member
Categories Pound Cake
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Do not preheat oven. Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
- Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g
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