Cold Oven Pound Cake Recipe - Allrecipes.com
Cold Oven Pound Cake Recipe
  • READY IN 2 hr

Cold Oven Pound Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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Directions

  1. Do not preheat oven. Grease and flour a 10 inch tube pan.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2003

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". :)

 
Most Helpful Critical Review
Dec 28, 2010

Sooo sweet! The texture was nice and mois but the flavor was not what I'm used to in a pound cake. I will make it again with a few tweaks, less sugar and maybe lemon zest along with more vanilla.

 
May 17, 2006

I am totally not a cook nor a baker. I just never learned and never wanted to learn. However, this past Thanksgiving my family commissioned me to make a dessert, and I found this one online. Let me tell you, it's the BEST CAKE! My family went crazy over it. At first no one wanted to try it because I baked it and they didn't trust my skills, but after their first taste, that cake disappeared! They even begged me to bake it again for Christmas. If you're a coffee drinker, this cake dunks well in a cup of coffee...yummy!!!!

 
Feb 24, 2007

I'd like to give this 10 stars, it's that good. I substituted almond extract for the vanilla, and used all butter instead of shortening and margarine. It took an extra 15 minutes to cook but came out a beautiful golden color and the texture was unbelieveable. Thank you, Etta!

 
Aug 20, 2003

This is a good base recipe for a pound cake if you add some spices/zest/etc., I added some Mace as another reviewer mentioned and was VERY glad I did; this would be a very plain cake if you didn't add something to give the cake some "character". Note, I also reduced the amount of sugar by 1/4 c. and may try to use even less the next time; the cake is not overly sweet but if you serve it with berries or a dessert sauce I don't think 3 cups of sugar is necessary.

 
Aug 13, 2003

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

 
Aug 13, 2003

Make it 5 star if you use butter. Lovely taste and texture. I cook all my pound cakes from a cold oven, useful when you live in a tropical climate, the oven is'nt on so long GREAT CAKE

 
Apr 25, 2003

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.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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