Cold Oven Brown Sugar Pound Cake Recipe
Cold Oven Brown Sugar Pound Cake
adapted from The Southern Living Community Cookbook
- 1 cup butter, softened
- ½ cup shortening
- 2 cups firmly packed brown sugar
- 1 cup granulated sugar
- 6 large eggs
- 3 cups cake flour
- 1 tsp baking powder
- 1 cup canned evaporated milk
- 2 tsp vanilla extract
- 2 cups chopped pecans
Do not preheat oven! Grease and flour a 10-inch Bundt or tube pan.
Beat butter and shortening in a large bowl at medium speed with an electric mixer until creamy. Add brown and granulated sugar, beating at high speed for 5 to 7 minutes. Add eggs, one at a time, beating only until the yolk disappears after each egg.
Sift together flour and baking powder. Add to butter mixture in three additions, alternating with evaporated milk, beginning and ending with the flour. Beat batter on low just until blended. Stir in vanilla and pecans.
Pour batter into prepared pan. Place in oven. Set oven temperature to 300 degrees.
Bake for 1 hour 30 minutes to 1 hour 45 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
Wow cold oven. I am intrigued by this process. Like the idea of not wasting energy preheating an oven.
looks good but sounds really fattening
As are most pound cakes 🙂
It always makes me nervous when it says….cold oven. Intriguing for sure! Your cake makes me want to do this. Looks scrumptious!
Cake flour is nothing more than regular flour with added baking powder. Just add to regular flour, sift, and continue with recipe.
It is actually regular flour with cornstarch – for every cup of flour, remove 2 Tbsp of the flour and replace with 2 Tbsp of cornstarch and sift. You need to sift it 4 or 5 times.
This looks absolutely perfect!! Add some caramel and ice cream and I can't even.
This is a great process. Not pre-heating the oven would definitely help keep things cooler in the summer. The cake looks tasty.