Coldovenpoundcake Recipes

COLD OVEN POUND CAKE

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

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.

CLASSIC COLD-OVEN POUND CAKE

Steps:

• Spray a 10-inch tube pan with cooking spray.
• In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In another large bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan, and place in cold oven.
• Set oven to 325°, and bake until a wooden pick inserted near center comes out clean, about 75 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 3 days.

NANNY'S COLD OVEN POUND CAKE

Steps:

• 1. Cream butter and sugar very well - this is the secret to the success of the cake. Then reduce speed on the mixer and add eggs, one at a time. Add flavoring, then flour a little at a time. Put in cold oven; turn on oven to 300 degrees and bake 1 hour or until spaghetti noodle stuck into center of cake comes out clean.

COLD OVEN BROWN SUGAR WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour a 10-inch tube pan or a 12 cup bundt with solid vegetable shortening. Sprinkle 2 to 3 tablespoons of granulated sugar over shortening and swirl the tube pan around so that the sugar finely coats the shortening. (This helps the cake from sticking as well as create that crust on the outside of the cake.) Alternately, you can use Wilton Cake Release. Preheat the oven to 325°F. (Alternately, you can start in a cold oven. As referenced above, I can't tell the difference when starting in a cold versus a preheated oven.)
• In the bowl of an electric mixer cream butter and shortening until light and fluffy.
• Add brown sugar and granulated sugar to butter mixture and cream together until smooth about 5 minutes.
• Add eggs to the butter mixture one at a time. Allow each egg to be incorporated into the mixture before adding the next egg.
• In a separate bowl, sift together flour and baking powder.
• Add flour and whipping cream to butter mixture alternately beginning and ending with flour.
• Add the vanilla extract.
• Pour batter into the prepared pan and smooth the top.
• Place in a cold oven and bake at 325 degrees F for 80 to 90 minutes.
• Cake is done with a wooden pick inserted into the center comes out clean or with dry crumbs.
• Cool in the pan for 20 minutes before inverting onto a wire rack or serving platter.
• Cool completely before frosting. (optional).
• Store on the countertop or refrigerator in an airtight container.
• Bring the sugar, butter, milk, and salt to a boil.
• Boil 3 minutes stirring often.
• Remove from the heat.
• Add baking powder and vanilla.
• Beat at med speed with an electric mixer for 5 to 7 minutes or until thick.
• Stir in 1 tablespoon heavy cream
• Drizzle over pound cake.

COLD OVEN CREAM CHEESE POUND CAKE

Steps:

• DO NOT PREHEAT OVEN! Prepare baking pan by generously (greasing or) buttering, then flouring, making sure excess flour is removed.
• In a stand mixer or with a hand mixer, at medium-high speed, cream together the cream cheese and butter, along with the sugar, until mixture is very light in color and fluffy, a full 3-5 minutes.
• Reduce speed to low. Add eggs, incorporating one at a time. Add in the Vanilla extract and lemon zest.
• At this point, you want to be careful to not overmix, for risk of a tough cake. So, keeping mixer at the lowest speed, add in the first 2 cups of flour and the salt, mixing until you can see only a few streaks of flour. Turn off mixer and fold in, by hand, the last cup of flour, again until just a few streaks of flour are visible. One last fold, then pour into prepared tube or bundt pan.
• Place pan in the middle of oven. Turn oven on to 300F. Bake 1 hour, 25 minutes to 1 hour, 40 minutes, until a wooden skewer comes out clean. In my oven, this cake took 90 minutes.
• Remove pan from oven. Cool the cake IN the pan for about 20 minutes, then carefully turn out or remove from the tube pan. Cool completely.
• While cake bakes, prepare the Raspberry sauce, if you are using.
• Into a 2-qt saucepan, place the berries, sugar, and water. Bring mixture to a boil, then turn heat to simmer and simmer 20 minutes or so, until syrupy. Add the raspberry jam.
• Strain mixture over a fine-mesh strainer to eliminate the seeds.
• Add the lemon juice. Mix thoroughly. Cool. Refrigerate.

COLD-OVEN POUND CAKE

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.)

COLD OVEN POUND CAKE

Steps:

• Cream butter, shortening, sugar and eggs for 10 minutes.
• Alternately add buttermilk and flour, beating well each time.
• Add extracts.
• Pour into greased and floured 10" tube pan and put into cold oven.
• Turn temperature to 300*.
• Bake 1 hour and 45 minutes or till cake tests done.

COUNTRY POUND CAKE

Steps:

• Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
• Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

COLD OVEN POUNDCAKE

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

Steps:

• You'll need a 16­ cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don't worry if the batter looks slightly separated. INSTRUCTIONS 1. Adjust oven rack to lower­middle position. Grease and flour 16­cup tube pan. Combine flour, baking powder, an 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 time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of mil 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 degre 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.)