"The belly rules the mind."--Spanish Proverb

Cold Oven Pound Cake from Cooks Country Recipe

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This recipe for Cold Oven Pound Cake from Cooks Country, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Therrien
Added: Friday, February 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c cake flour
1/2 t baking powder
1 t salt
1 c whole milk
2 t vanilla extract
1 1/4 c (2.5 sticks) unsalted butter, softened
2 1/2 c sugar
6 large eggs

Directions:
Directions:
IMPORTANT - DO NOT PREHEAT OVEN

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 addtions 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 and bake, without opening door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
4. Cook cake in pan for 15 minutes, then turn out onto rack. Cook completely, about 2 hours.

Serves: 12


Continued - Cold Oven Pound Cake from Cooks Country

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
FYI - Mom absolutely loved this cake when I made it for her. It is very yummy. However, if you preheat your oven, it will not rise as high, will not have the same crust top, and will not taste as good.

 

 

 

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