Cold Oven Pound Cake

SUBMITTED BY: Etta Coates PHOTO BY: freshbaking

"An old-fashioned pound cake that goes into a cold oven before baking."

PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch tube pan

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup margarine
1/2 cup shortening
3 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

READ REVIEWS (21)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Aug. 13, 2003 by DAWNEE7

I have already made this pound cake 5 times since finding the recipe. Everyone who has tried it loves it!

7 users found this review helpful

Reviewed on Jun. 16, 2003 by SKYEYES

Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph". :)

6 users found this review helpful

Reviewed on Apr. 25, 2003 by JBE

I have cooked this Cold Oven Pound Cake for years and it always turns out great my family love them. I switch flavoring to change the tast it always turns out great. I like orange or lemon the best.

6 users found this review helpful

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