Cold-Oven Pound Cake

By Rose-3

My dad’s aunt Marie had eight children to rear during the Great Depression. Starting a cake in a cold oven was just one way to save on fuel at a time when every penny counted. Times have changed, but I like to make this cake the way Great-Aunt Marie did, and try to imagine what it must have been like to be a mother to eight children. Maybe I’ll just preheat the oven!" Serves 15

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Details

Servings 15
Preparation time 20mins
Cooking time 95mins

Preparation

Step 1

Do not preheat the oven. Grease and flour the bottom, sides, and tube of a 9-inch tube cake pan. Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alter¬nately, beginning and ending with the flour. Add the vanilla and stir well. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325°F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test for doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.