Tuesday, August 7, 2012

Cold Oven Pound Cake

I totally jumped on this bandwagon, about 3 months after the wagon left the station. Cook's Illustrated and Cook's Country were running a series of cooking challenges related to old-style cooking. As a collector of old cookbooks (and the study of how much less sugar ingredients used to use), I was intrigued! This was one of their summer 2012 challenges.

This cake turns out beautifully! Of course, most cakes with 1 1/2 c of fat in them often turn out beautifully.....

Cold Oven Pound Cake
Cook's Country

1 c butter
1/2 c shortening
2 1/2 c sugar (originally called for 3, but that seemed excessive)
3 eggs
1 1/2 tsp vanilla
1/2 tsp mace (something I added - it's considered pretty standard for pound cakes)
1 c milk
3 c flour

Do not preheat oven. Grease and flour a 10" tube pan.

In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla and mace.

Beat in flour alternately with the milk. Then, pour batter into pan.

Place cake in cold oven.

Set temperature to 300 degrees and bake for 90 minutes, or until a toothpick comes out clean.

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