Best Cold Oven Pound Cake Recipes

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.

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°.

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 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.

COLD OVEN 1800'S POUND CAKE

Steps:

• 1. Cream the butter and sugar. Add the eggs in one at a time untill well mixed.
• 2. In a seprate bowl mix flour, salt, baking soda together. In a seprate bowl mix the vanilla and milk togeher.
• 3. On medium speed alternating flour mix and milk mix add them to the butter/suger mix till it is well blended.
• 4. Take a well greesed angel food pan and pour batter evenly. Place the pan in a COLD OVEN and then turn it on to 325 and cook for 60 to 85 min.
• 5. It will be done when a cake tester or tooth pick comes out clean. Can be served hot, warm, cold, as is, with powdered sugar, icing, frosing, taking jam and heating it then pouring it over the cake, topings can be unlimiting

COLD OVEN POUND CAKE

Steps:

• Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
• Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
• Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
• Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
• Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
• Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
• Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.

COLD-OVEN POUND CAKE RECIPE - (3.3/5)

Steps:

• 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 additions 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 degrees 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.)

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.)

CHRISTY'S COLD OVEN POUND CAKE

Steps:

• Cream together sugar and butter; add milk.
• Mix eggs in one at a time; add mace and vanilla.
• Gradually blend in flour.
• Pour into a buttered tube pan.
• Place cake in a cold oven.
• Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.

COLD OVEN POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN (COLD ONLY) Generously grease and flour a 10 inch bundt pan. Cream butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternately add to the flour mixture with the heavy cream to butter mixture, beginning and ending with flour. Stir in flavoring. Pour batter into prepared pan. COLD OVEN. Bake at 325 for 1 hour 15 minutes. Test for doneness. May have to bake an additional 15 minutes. Ovens vary. Remove and cool in pan at least 15 minutes or more. I serve either plain, with a side of fresh fruit cut up or ice cream. It's great sliced and toasted w/butter for breakfast. It also freezes well.

COLD-OVEN POUND CAKE

Steps:

• 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 additions 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 degrees 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.)

CLASSIC COLD-OVEN POUND CAKE

Steps:

• Spray a 9-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 30 minutes. Remove from pan, and let cool completely, right side up, on a wire rack. Store in an airtight container for up to 5 days.

COLD OVEN POUND CAKE

Steps:

• 1. Cream butter or margarine and sugar until creamy.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Add flour and salt alternately with milk and vanilla.
• 4. Pour into greased and floured tube pan and bake in a 325 degree oven for 1 hour and 15 minutes or until a cake tester comes out clean.
• 5. Let cool for 15 minutes in the pan and then unmold on a cooling rack. Sprinkle with powdered sugar if desired.

COLD OVEN POUND CAKE

Steps:

• 1. Put flour in your bowl, then all of the rest of ingredients.
• 2. Beat 12 FULL minutes. Be sure 12 FULL MINUTES.
• 3. Grease and flour your TUBE PAN,or BUNDT PAN
• 4. Put in COLD OVEN ! Bake at 350 degrees for 8 minutes. Reduce temperature to 325 degrees. Bake for 55 more minutes.
• 5. Empty cake onto your favorite Cake Plate. Enjoy !

COLD OVEN POUND CAKE

Steps:

• Grease pan with Baker's Joy or Pam.
• Cream butter and shortening; add sugar; mix well. Add eggs one at a time very slowly, beating after each addition.
• Measure out flour. Then sift flour, salt and baking soda together. Add dry ingredients to egg mixture alternately with milk; add vanilla.
• Pour in greased tube or cake pan. Place cake either in a cold oven or preheat to 325 degrees.
• Note: If you are using a tube pan, the cake will take about 1 hour and 15 minutes to bake. Make sure you tent the cake with foil for the last 15 minutes of cooking to prevent the top of the cake from getting too browned (burnt). A 11 x 15 inch cake will bake in about 50 minutes. Test for doneness with a toothpick inserted and comes out clean. This recipe will Yeild 9 cups of cake batter.
• Instead of liquid buttermilk, I use 4 tablespoons of buttermilk powder mixed in with the flour mixture. I then use one cup of water to mix alternately with the flour in step 3.