"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cold Oven Pound Cake Recipe

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This recipe for Cold Oven Pound Cake, by , is from Julia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
3 sticks butter, room temperature
3 cups sugar
5 eggs, room temperature
3 cups flour
1/4 teaspoon salt
2 teaspoons vanilla

Directions:
Directions:
Beat butter until fluffy about 3 minutes. Add sugar a quarter of a cup at a time. Add eggs one at a time and mix until you no longer see egg yellow. Add flour (with salt mixed in) alternating with milk and ending with flour addition last. Clean sides of bowl and add vanilla. Mix in about 1 minute. Bake in buttered-sugared 10 inch pan starting in a cold oven for 75 minutes. Test for doneness until dinner knife is almost clean - best to have a little wetness on knife because it will continue to cook. I usually add cooking time to no more than 10 additional minutes. Let cool in pan for 15 minutes and then turn out onto cooling rack.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I was first given then recipe by Mrs. Ada Bartee when she was a patient in the Pine Manor Nursing Home in Tuskegee where I was administrator around 1972-74. She used heavy cream and cake flour while I usually use Kng Arthur plain flour and whole milk. I also use raw brown sugar to sprinkle on the pan after it has been buttered. She baked at 300 degrees for 90 minutes.

 

 

 

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