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
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
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 RECIPE - (3.3/5)
Provided by jeckert
Number Of Ingredients 8
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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.)
COLD OVEN POUND CAKE
Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.
Provided by Cheryl Day
Yield Serves 12 to 16
Number Of Ingredients 9
Steps:
- Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
- Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
- Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
- Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
- Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
- Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
- Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.
CLASSIC POUND CAKE
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
CHRISTY'S COLD OVEN POUND CAKE
Christy is a truly wonderful cook, especially talented with dessert. This cake is her specialty, good with fresh whipped cream, fruits or just plain. Don't leave out the mace, it adds a nice flavor. It's called cold oven pound cake because you bake in an oven that has not been preheated.
Provided by LonghornMama
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream together sugar and butter; add milk.
- Mix eggs in one at a time; add mace and vanilla.
- Gradually blend in flour.
- Pour into a buttered tube pan.
- Place cake in a cold oven.
- Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
More about "classic cold oven pound cake recipes"
CLASSIC COLD-OVEN POUND CAKE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
Estimated Reading Time 1 min
CLASSIC POUND CAKE - EATING BIRD FOOD
From eatingbirdfood.com
VINTAGE COLD-OVEN POUND CAKE RECIPE - A FEAST FOR THE …
From afeastfortheeyes.net
BEST POUND CAKE RECIPE - HOW TO MAKE CLASSIC POUND …
From delish.com
OLD-FASHIONED COLD OVEN POUND CAKE - CLASSIC-RECIPES
From classic-recipes.com
HOW TO MAKE A COLD OVEN POUND CAKE - TASTEOFHOME.COM
From tasteofhome.com
Author Molly Allen
26 BEST POUND CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
A COLD OVEN IS THE SECRET TO YOUR BEST POUND CAKE YET
From southernliving.com
WHY A COLD OVEN IS THE SECRET TO A BETTER POUND CAKE
From epicurious.com
COLD OVEN POUND CAKE - SAVOR THE BEST
From savorthebest.com
PRESENTING COLD-OVEN POUND CAKE | FOOD GAL
From foodgal.com
MISS COLLEEN'S PERFECT POUND CAKE ((A TIME-TESTED ... - FOOD FOR A …
From foodforayear.com
EASY OLD-FASHIONED POUND CAKE RECIPE - BEYOND FROSTING
From beyondfrosting.com
GRANDMA'S TRADITIONAL POUND CAKE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CLASSIC COLD OVEN POUND CAKE - FOOD NEWS
From foodnewsnews.com
COLD OVEN POUND CAKE - THE MIDNIGHT BAKER
From bakeatmidnite.com
CLASSIC COLD OVEN POUND CAKE RECIPE - SN.HILOVED.COM
From sn.hiloved.com
BEST COLD OVEN POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
COLD OVEN POUNDCAKE - BEAR IN THE PANTRYBEAR IN THE PANTRY
From bearinthepantry.com
57 BEST COLD OVEN POUND CAKE IDEAS IN 2022 | DESSERTS, JUST …
From pinterest.ca
CLASSIC SOUTHERN POUND CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
CLASSIC POUND CAKE - COOKIES AND CUPS
From cookiesandcups.com
COLD-OVEN CREAM CHEESE POUND CAKE - THE SPICED LIFE
From thespicedlife.com
COLD OVEN CREAM CHEESE POUND CAKE - SIMPLY DELIZIOUS BAKING
From simplydeliziousbaking.com
HOW TO BAKE CLASSIC POUND CAKE - THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
COLD OVEN POUND CAKE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CLASSIC COLD OVEN POUND CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
OLD-FASHIONED POUND CAKE | MRFOOD.COM
From mrfood.com
TRISHA YEARWOOD COLD OVEN POUND CAKE RECIPE
From recipeschoice.com
PERFECT CLASSIC POUND CAKE - CUPCAKE PROJECT
From cupcakeproject.com
COLD-OVEN POUND CAKE | COOK'S COUNTRY
From cookscountry.com
A WHIPPING CREAM POUND CAKE THAT'LL KNOCK YOU OUT!
From southerneatsandgoodies.com
COLD OVEN POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC COLD OVEN POUND CAKE - PAULA DEEN MAGAZINE
From pinterest.ca
COLD OVEN POUND CAKE - YUM TASTE
From yumtaste.com
COLD OVEN POUND CAKE PAULA DEEN RECIPES ALL YOU NEED IS …
From stevehacks.com
CLASSIC POUND CAKE | WILTON
From wilton.com
CLASSIC POUND CAKE RECIPE (LOAF OR BUNDT!) - RACHEL COOKS®
From rachelcooks.com
CLASSIC ONE-BOWL POUND CAKE | 12 TOMATOES
From 12tomatoes.com
You'll also love