Tuesday, December 30, 2008

"Cold Oven Pound Cake" . . . mmmmmm


Over the Thanksgiving holidays, my 87 year old grandmother was reminiscing about how good a "Cold Oven Pound Cake" is, and how she hadn't had a slice from one in a long while. For Christmas, my mother decided to make one for her. I was fascinated by the "cold oven" part and so was my mother. Verdict? Heartily recommended. Honestly, it was hands-down the tasty pound cake I'd ever had, so I thought I'd share the recipe here.

COLD OVEN POUND CAKE

2 sticks butter
1/2 cup shortening (butter flavored Crisco was used)
3 cups granulated sugar
5 (yes five) large eggs
1 cup milk
4 tsp. vanilla
3 cups all-purpose flour (measure first, then sift it)

All ingredients should be at room temp. Grease and flour a large tube pan. Cream together the butter and the shortening, then slowly add sugar while stirring. Add eggs, one at a time and beat well after each egg is added. Add the vanilla to the milk. Add a little flour and then a little milk alternately until it is all mixed in well.

Pour batter into the large tube pan. Place in a COLD oven and turn to 300 degrees and cook 1 hour. Turn oven to 325 degrees and bake 30 minutes more.

So moist and dense and practically melts in your mouth. Enjoy!

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2 comments:

Dad said...

For my two cents worth,the texture is even and smooth as silk. It tastes even better. I usually don't care for pound cake. Pound cake is just cake. This one is not just another pound cake, it's delicious.
Dad

Jamie said...

My mouth is watering! I'm sure this is how my grandmother's made pound cakes, too. Gotta love southern grandma's!!